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Braised Lamb Chops with Red Wine and Figs

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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

Ingredients

Directions

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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  • 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.
    Reply

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