4 dried figs
1 cup banyuls wine or port
4 bone-in lamb chops
salt and pepper
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
1 teaspoon flour
1 cup dark lamb stock
2 springs of mint, leaves only
Combine the figs and the wine in a small pot and let it sit for two hours (do not turn on the heat during those 2 hours.) After 2 hours, bring the mixture to a boil over high heat, then remove from the heat, cover, and set aside.
Pre-heat the oven to 375 degrees. Season the lamb with salt and pepper. Heat the oil in a skillet over medium/medium-high heat. Add 1 tablespoon of the butter, let it foam, and then subside. Now, add the lamb, searing it for about three minutes on each side. Transfer the lamb to a roasting pan and place in the oven for about 15-2o minutes. Remove from the oven and let it rest for about 10 minutes.
While the lamb is roasting, add the chopped onion to the hot skillet and cook over medium heat until soft and caramelized. Stir in the flour and cook for 2 minutes. Remove figs from the wine and stir the wine into the pan, using a wooden spoon to scrape up all of the fond on the bottom. When the wine has reduced by half, add the stock and the figs. Bring the mixture to a boil and let it reduce until it coats the back of a spoon. Add any juices from the resting lamb plate, season with salt and pepper, and add the last tablespoon of butter along with the mint.
Serve with the sauce spooned over the meat, placing one fig on top of each serving of meat and ENJOY!
*This is an adapted version of Tournedos d’agneau with fig confit from Anthony Bourdain’s Les Halles Cookbook.