BRAISED LAMB CHOPS WITH RED WINE AND FIGS
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- 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.
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Rohana Kis
[email protected]This recipe seems complicated. I'm not sure if I'm up to the challenge.
Rio Bakhtyar
[email protected]I'm not sure about the combination of lamb and figs, but I'm willing to give it a try.
Khan Shovo
[email protected]This recipe looks delicious! I can't wait to try it.
Ayebaiduanyo Obuala
[email protected]I'm not a fan of lamb, but I thought this dish was surprisingly good. The sauce was especially flavorful.
Poly Poly
[email protected]The lamb chops were a bit tough, but the sauce was very good.
Shakira aktar Runa
[email protected]This dish was easy to make and turned out amazing! The lamb chops were cooked to perfection and the sauce was delicious. I highly recommend this recipe.
kasie garcia
[email protected]I love the combination of flavors in this recipe. The lamb, red wine, and figs complement each other perfectly. I will definitely be making this again.
Anna Sullano
[email protected]This lamb chops recipe with red wine and figs was a hit! The meat was tender and flavorful, and the sauce was rich and perfectly balanced. I served it over mashed potatoes, and it was a meal fit for a king.