New This Month

Braised Lamb Chops with Red Wine and Figs

Recipe photo courtesy of Yunhee Kim

Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings



Cook's Notes

Braised lamb chops can be refrigerated for up to 2 days. Reheat briefly, covered, in a low-temperature oven.

Similar Recipes


How would you rate this recipe?
  • MS12413984
    18 JAN, 2014
    I love this dish. I've made it five or six times and it always turns out well. I've also substituted lamb loin and that is great too. I will say that the quality of lamb you use makes a difference. Originally, I was able to get lamb from New Zealand and it was amazing. Lately, I've been using our locally raised lamb, and while I like that it is local, I don't think it's quite as good as the lamb I used from New Zealand.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes