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Alamosas' Lamb Chops w/ Fresh Herbs & Roasted Figs Recipe

   
 

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     Alamosas' Lamb Chops w/ Fresh Herbs & Roasted Figs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Lamb Chops-
1 tbls chopped fresh rosemary
4 tsp chopped fresh thyme
4 tsp chopped fresh marjoram
2 2lb racks of lamb, trimmed of fat and sinew
2 tbls olive oil
2 garlice cloves, sliced
2 tbls grapeseed oil
 
Roasted figs-
12 ripe Kadota figs, halved lengthwise
16 springs lemon thyme or regular thyme
EVOO

Instructions
Alamosa takes particular pride in our red Rhone blend we call Palette. It is a spicy blend of Syrah, Grenache, Mourvedre and Cinsaut and is a great foil for the earthy lamb chops. This is a great recipe (found on epicurius.com) to try or use your favorite and serve with Alamosa Palette.
For lamb- Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight. Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
For figs- Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes. Cut lamb racks into individual chops; arrange on plates and place figs alongside.


Originally Submitted
9/30/2009





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