Lamb chops, honey roasted figs and tenderstem broccoli
Prep: 5 mins
Cook: 25 mins
Serves 2
4 large lamb chops
3 figs, cut into quarters
A drizzle of honey
A pinch of sea salt
125g tenderstem broccoli
30g butter
2 shallots, finely chopped
3 tbsp Balsamic vinegar
100ml lamb stock
1 small bunch of mint, chopped
A handful of toasted pine nuts
Preheat the oven to 180C (160C fan, gas mark 4). Heat a large non-stick frying pan on a medium/high heat.
Place the lamb chops in the pan and cook for about 2 minutes to caramelise. Repeat on the other side. Turn the chops on their edge and cook for about 1 minute to render the fat from the edge.
Drizzle the figs with honey, then place on a baking tray with the lamb chops. Season the lamb and figs with salt. Place in preheated oven for 8 minutes, then remove from the oven and leave to rest.
Using the same pan as the lamb chops, cook the tenderstem on a medium heat, adding a knob of butter (approx 10g) as the tenderstem cooks. Cook for a few minutes to caramelise slightly, then season with sea salt. Set the tenderstem aside while you make the sauce.
In the same pan, add 10g of the butter and cook the shallots on a low/medium heat until softened. Add the balsamic vinegar, allow to sizzle and thicken, then add the lamb stock and cook off to thicken slightly. Add the remaining butter and finish with the mint.
Place the tenderstem, lamb chops and figs onto a plate and sprinkle over the pine nuts and the mint sauce.
