Seared Lamb Chops with Balsamic Fig Sauce and Shiso Chiffonade
Seared Lamb Chops with Balsamic Fig Sauce and Shiso Chiffonade
Prep Time: 15-20 minutes (active), plus 30 minutes of marinating
Cook Time: 20-25 minutes
Servings: 2-3
Ingredients
6-8 lamb rib chops (~ ½ inch thick)
1 tbsp coriander seeds
1 tbsp pink peppercorns
Kosher salt, to taste
2-3 tbsp olive oil
2 tbsp butter
1 shallot, finely diced
12 - 14 figs (~350 g), stem removed and cut in quarters lengthwise
⅓ cup balsamic vinegar
Kosher salt and pepper, to taste
6-8 shiso leaves
2 tbsp pine nuts, toasted
Directions
In a small saucepan or skillet, add the coriander seeds and pink peppercorns. Toast the spices over medium heat, stirring often for 2-3 minutes until they are slightly darkened and fragrant.
Remove the spices from the heat and allow them to cool slightly. Use a mortar and pestle to grind them into a coarse sand-like texture. Alternatively, place the spices in a plastic bag and crush them with a rolling pin or the bottom of a heavy skillet.
Pat the lamb rib chops dry with a paper towel. Drizzle about 1-2 tablespoons of the olive oil over the chops and rub to coat them evenly. Season each chop generously with kosher salt on both sides, followed by the ground coriander and pink peppercorn mixture. Let them sit at room temperature for 30 minutes.
Heat a large skillet over medium-high heat. Add the remaining olive oil (about 1 tablespoon) to the hot pan. Add the lamb chops and sear for 2-3 minutes per side, or until a nice golden crust forms. If the spices begin to burn, slightly lower the heat. Cook until the internal temperature reaches 140-145°F (60-63°C) for medium-rare.
Remove the lamb chops from the pan and let them rest on a plate while you prepare the sauce.
Carefully scrape or scoop out any leftover spices from the pan to prevent the sauce from becoming bitter. Heat the pan over medium heat and add the butter. Once the butter has melted and is bubbling, add the diced shallot and cook for 3-4 minutes until translucent.
Add the figs to the pan and season with a large pinch of salt and black pepper. Stir to combine and cook for 3-4 minutes, until the figs have softened but still hold their shape.
Add the balsamic vinegar and gently stir. Reduce the heat to medium-low, cover, and cook for 4 minutes. Remove the lid and stir again. The sauce should have thickened enough to coat the back of a spoon. If not, continue simmering uncovered until it reaches your desired consistency. Adjust with more salt if needed.
Chiffonade the shiso: Stack the shiso leaves on top of each other. Roll them lengthwise into a tight cylinder. Using a sharp knife, thinly slice the rolled leaves into fine ribbons.
Serve the rested lamb chops topped with the warm balsamic fig sauce. Garnish with the toasted pine nuts and shiso.