Reviews (1) Add Rating & Review 63 Ratings 5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6 Martha Stewart Member Rating: Unrated 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.
Back to Braised Lamb Chops with Red Wine and Figs All Reviews for Braised Lamb Chops with Red Wine and Figs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Braised Lamb Chops with Red Wine and Figs Credit: Yunhee Kim Recipe Summary prep: 20 mins total: 1 hr 50 mins Servings: 4
Ingredients Ingredient Checklist 4 lamb shoulder chops (about 1 inch thick) 1 teaspoon fennel seeds, toasted and coarsely ground Coarse salt and freshly ground pepper 2 teaspoons vegetable oil 3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon 1/4 cup red-wine vinegar 2 cups chicken stock 7 ounces dried Calimyrna figs (about 8) 2 dried bay leaves
Cook’s Notes Braised lamb chops can be refrigerated for up to 2 days. Reheat briefly, covered, in a low-temperature oven.
Gallery Braised Lamb Chops with Red Wine and Figs Credit: Yunhee Kim
Recipe Summary prep: 20 mins total: 1 hr 50 mins Servings: 4
Gallery
Braised Lamb Chops with Red Wine and Figs Credit: Yunhee Kim
Braised Lamb Chops with Red Wine and Figs
Credit: Yunhee Kim
Braised Lamb Chops with Red Wine and Figs
Recipe Summary prep: 20 mins total: 1 hr 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 50 mins
Servings: 4
prep: 20 mins
total: 1 hr 50 mins
prep:
20 mins
total:
1 hr 50 mins
Servings: 4
4
Ingredients
Ingredients
- 4 lamb shoulder chops (about 1 inch thick) 1 teaspoon fennel seeds, toasted and coarsely ground Coarse salt and freshly ground pepper 2 teaspoons vegetable oil 3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon 1/4 cup red-wine vinegar 2 cups chicken stock 7 ounces dried Calimyrna figs (about 8) 2 dried bay leaves
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.
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.
Cook’s Notes
Braised lamb chops can be refrigerated for up to 2 days. Reheat briefly, covered, in a low-temperature oven.
Reviews (1)
Add Rating & Review 63 Ratings 5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6
Martha Stewart Member Rating: Unrated 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.
Reviews (1)
Add Rating & Review 63 Ratings 5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6
Add Rating & Review
63 Ratings 5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6
63 Ratings 5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6
63 Ratings 5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6
5 star values: 18 4 star values: 21 3 star values: 12 2 star values: 6 1 star values: 6
Martha Stewart Member Rating: Unrated 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.Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
All Reviews for Braised Lamb Chops with Red Wine and Figs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Lamb Chops with Red Wine and Figs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
