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Lamb Chops with Fig and Port Sauce

Lamb Chops with Fig and Port Sauce: Main Image

Quick Facts

Servings: 6
Prep Time: 15 min.
Cook Time: 25 min.
Total: 40 min.
This lamb and fig dish will bring love to every port.


  • 4 lamb chops (loin, rib, sirloin, or shoulder)
  • 2 Tbs butter
  • 2 med shallots, minced
  • 1 clove garlic, minced
  • 1/2 cup ruby red port
  • 3 Tbs fig preserves
  • 3/4 cup chicken stock
  • 1/4 tsp anise seed
  • 1 Tbs cornstarch
  • Salt and pepper, to taste
  • 1/4 cup orange or clementine segments


  • In a medium-sized saucepan, over medium heat, cook shallots and garlic for 2 minutes in butter until softened.
  • Stir in port and fig preserves; cook another 2 minutes until liquid is reduced by 1/3.
  • Add stock and anise; bring to a simmer.
  • Thicken sauce by mixing 1 Tbs cornstarch with 2 Tbs water and whisking into simmering mixture.
  • Add salt and pepper to taste.
  • Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill, or pan fry chops over medium heat for approximately 4 to 6 minutes per side, or until desired doneness.
  • Spoon warmed sauce over chops. Garnish with orange or clementine segments as desired.

Nutrition Facts

Calories 282
  Calories from Fat 68 (24%)
(12%)Total Fat 8g
(20%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(15%)Cholesterol 46mg
(8%)Sodium 180mg
(19%)Potassium 668mg
Total Carbohydrate 34g
(1%)Dietary Fiber 0g
Sugars 7g
Sugar Alcohols 0g
(31%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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