Double Lamb Rib Chops with a Fig Port Sauce

High quality lamb has a luscious, non-gamey taste and makes an elegant and impressive entrée. Ask your butcher to French the lamb and slice it into double chops. The double lamb chops provide a thicker, juicier meat. The definition of French-style is cutting the fat or meat away from the bone for presentation purposes. For lamb Frenching is highly recommended, because it is usually only fat that is cut away and not meat. I would not cut any meat away from the bone for presentation purposes, I would want to eat it! Add the sauce to pump this dish up to decadent. Take this opportunity to introduce lamb to your kids. Meat on a stick never tasted so good! I am using Fig Balsamic Vinegar Aged 18 Years by Spicewood Food Company and can be ordered on-line.  Serves 2 and is perfect for a date night meal or double the recipe for a family of 4 or a dinner party.


2 double lamb loin rib chops Frenched – (4 ribs)
1 tablespoon of olive oil
1 1/2 tablespoons of fresh minced rosemary
A light sprinkle of Kosher salt and fresh ground pepper
1 tablespoon of olive oil
1 cup of tawny port
2 cups of chicken broth
2/3 cup of dried mission figs, quartered
1 1/2 tablespoons of Spicewood Food Company Fig Balsamic Vinegar Aged 18 Years or regular balsamic vinegar
2 tablespoons of cornstarch
1/4 cup of water


Rub lamb with olive oil and rosemary and a light sprinkle of Kosher salt and fresh ground pepper. In a large cast iron skillet or regular skillet add olive oil over medium high heat. Once the skillet is hot, sear lamb on both sides. Transfer to a baking sheet lined with foil or coated with a non-stick cooking spray. Broil on low for about 5 – 7 minutes. Remove from oven, tent with foil and let rest for about 5 minutes. This will yield a meat that is medium. Add more or less time for your preference.  Ideally lamb should be served rare to medium.  While lamb is cooking, make the sauce. Over medium high heat, add the port to deglaze the skillet. Add broth, figs and balsamic vinegar and reduce sauce in half. Make a thickening agent of cornstarch and water and gradually whisk into boiling sauce. Sauce will not thicken until brought to a boil. Plate with some sauce, add chops and serve extra sauce on the side.

Suggested Side Dish

I would opt not to have a side dish and use this as the meat course and have an appetizer and/or salad prior to the meal.  Because there are figs in the sauce it will give you an impression that you are having a side dish with the entrée.

Suggested Beverage

Try Real De Aragon Garnacha by Pagos Familia Langa (Calatayud, Spain), Evodia Old Vines Garnacha (Spain), Le Diablotin France Vin de pays d’OC Grenache,  Lo Brujo GarnaCha Calatayud (Spain) or Mas Foulaquier L’Orphée Pic Saint-Loup (France).

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