Lamb Chops With Figs And Olives
FOR THE FIG AND OLIVE MIXTURE:
1 cup (240 ml) dried figs, stems removed
1 cup (240 ml) boiling water
¾ cup mix of green and kalamata olives, plus ¼ cup for garnish
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) pine nuts
1 tablespoon (15 ml) balsamic vinegar
1 clove garlic, peeled
1 teaspoon (5 ml) minced fresh rosemary
FOR THE LAMB CHOPS:
2 pounds (907 g) lamb chops
Salt and freshly ground black pepper, to taste
- Heat a grill pan over medium-high heat or heat up your outdoor grill.
- Meanwhile prepare the fig and olive mixture. Place the figs in a medium-size bowl, add the boiling water and soak for 10 to 15 minutes. Drain well.
- Combine 3⁄4 cup (960 ml) of the olives, the olive oil, pine nuts, vinegar, garlic and rosemary in a food processor and process until smooth.
- Season the lamb chops with salt and pepper. Once your grill pan or grill is hot, grill the chops for 3 to 4 minutes per side, cooking them longer or shorter depending upon your desired doneness.
- Slice the remaining 1⁄4 cup (960 ml) olives. Serve the chops with the fig and olive mixture, and garnish with the sliced olives.
NOTES: Black Mission figs are preferred here. If you can’t find them, use any figs you can get your hands on. If you have fresh figs in season where you are, chop some up to serve alongside this dish.
These lamb chops with figs and olives pair juicy grilled chops with a sweet-salty paste of soaked dried figs, green and kalamata olives, pine nuts, and rosemary. The fig mixture comes together in the food processor while the grill heats. It is dinner-party food in about 30 minutes.
Pro Tips for Success
- Soak the figs in boiling water for 10-15 minutes until softened, then drain them well. Dry figs will never blend into a smooth mixture.
- Process the fig and olive mixture until completely smooth - dried figs need real time in the food processor to break down into a spreadable paste.
- Grill the chops 3-4 minutes per side over medium-high heat, adjusting for your preferred doneness. Lamb is at its best with a blush of pink.
- The garnish olives are sliced, not blended, so their texture contrasts with the smooth fig paste.
- A grill pan or an outdoor grill both work. Whichever you use, get it properly hot before the chops go on so they sear instead of steam.
Frequently Asked Questions
Are lamb chops with figs and olives paleo?
They are - lamb, dried figs, olives, pine nuts, olive oil, and herbs. No grains, dairy, or refined sugar.
Can I make the fig and olive mixture ahead of time?
Yes - blend it up to 3 days ahead and refrigerate. Let it come to room temperature before serving so the flavors open up.
How long do I grill lamb chops?
About 3-4 minutes per side over medium-high heat for medium doneness. Cook them longer or shorter to suit your taste.
What else can I serve the fig and olive mixture with?
It is a bold, sweet-salty condiment for anything off the grill - steak and chicken both love it alongside the lamb.
Ingredients
Method
- Heat a grill pan over medium-high heat or heat up your outdoor grill.
- Meanwhile prepare the fig and olive mixture.
- Place the figs in a medium-size bowl, add the boiling water and soak for 10 to 15 minutes.
- Drain well.
- Combine 3⁄4 cup of the olives, the olive oil, pine nuts, vinegar, garlic and rosemary in a food processor and process until smooth.
- Season the lamb chops with salt and pepper.
- Once your grill pan or grill is hot, grill the chops for 3 to 4 minutes per side, cooking them longer or shorter depending upon your desired doneness.
- Slice the remaining 1⁄4 cup olives.
- Serve the chops with the fig and olive mixture, and garnish with the sliced olives.
