Lamb Chops with Fig and Port Sauce
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.
Calories from Fat 68 (24%)
(12%)Total Fat 8g
(20%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrate 34g
(1%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.