Wanting to enjoy figs as much as we possibly can while they are here we did recipe #2 over the weekend with figs. This time as a main course:
Lamp Chops with Figs in a Balsamic Reduction with Creamy Blue Cheese Polenta.
We quartered the figs and sautee'd them in a skillet with a bit of butter.
While the figs were getting caramelized and yummy we reduced some balsamic vinegar with a touch of honey added.
We seasoned the lamb with salt & pepper before putting them on the grill and grilled them until medium rare. Letting them rest long enough is key.
Polenta went into a sauce pan with a mixture of heavy cream and milk until creamy.
Then we added some crumbled blue cheese.
While everything was resting we opened a bottle of L'Ecole 2008 Cabernet Sauvignon from Walla Walla. L'Ecole continues to be one my favorite wineries. There beautiful winery located just as you get close to entering Walla Walla in an old historic school house is always a favorite visit for me.
We served the lamb with a grilled plum salad,
dressed with a poppy seed dressing.
Before serving we went a picked some fresh mint.
We chopped some mint and added it to the balsamic sauce.
We loved our meal the sauce was sweet with the figs and a hint of honey with balsalmic.
It was a great meal followed by a shared piece of red velvet cake picked up at Metropolitan Market to top off the evening.
(Actually T's was eaten for breakfast next day...but G loved it as dessert.)
Lamb Chops with Figs in a Balsamic Reduction
2 lamb chops seasoned with salt & pepper
12 Figs, cleaned, stemmed & quartered
2 Tblspn. butter
1 Cup balsamic vinegar
1 Tblspn. honey
3 Tblspn. chopped fresh mint
In a sauce pan reduce vinegar by half, add honey.Saute' figs in butter over medium heat until caramelized. Add figs and 1 Tblspn. chopped mint to vinegar sauce.
Grill lamb chops until medium rare. Let rest for 8-10 minutes. Serve lamb chops with fig sauce garnished with remaining mint over creamy blue cheese polenta.