Braised Lamb Chops with Red wine & Figs

Start braising anywhere from 2 days to 2 hours before serving as the meat stands in the rich sauce, the flavours have more time to develop

Braised Lamb Chops with Red wine & Figs

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  • Prep Time


  • Total Time


  • Servings



  • 4

    lamb shoulder chops

  • 1

    tsp fennel seeds; toasted and coarsely ground

  • 2

    tsp vegetable oil

  • ¾

    c dry red wine

  • ¼

    red wine vinegar

  • 2

    c chicken stock

  • 7

    oz dried Calimyrna figs (about 8)

  • 2

    dried bay leaves


Preheat oven to 350. Season lamb with fennel seeds, 1 tsp salt and 1/2 tsp pepper. Heat oil in large high sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side. Add wine and vinegar. Boil until slightly reduced, about 2 minutes. add stock, figs, and bay leaves. Bring to a boil. Braise lamb in oven, covered for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.


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