Braised Lamb Chops with Red Wine and Figs

63 Ratings
  • 5 18
  • 4 21
  • 3 12
  • 2 6
  • 1 6

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.

Martha Stewart Living, November 2011

Gallery

Credit: Yunhee Kim

Recipe Summary

total:
1 hr 50 mins
prep:
20 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.

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  • Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.

  • Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.

Cook's Notes

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

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Reviews (1)

63 Ratings
  • 5 18
  • 4 21
  • 3 12
  • 2 6
  • 1 6
Martha Stewart Member
01/18/2014
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.
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