Grilled Lamb Chops with Fig Salad
Grilled Lamb Chops, perfectly complemented by a vibrant salad of peppery arugula, crisp asparagus, earthy maitake mushrooms, and sweet figs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hessperssonestates.com.
Ingredients
- 2 ea. Shallots, diced
- ½ cup White Balsamic Vinegar
- 2 tsp. Thyme, chopped
- 1 Tbsp. Roasted Fennel Seeds, crushed
- 1 ½ cup Extra Virgin Olive Oil
- 1 oz Olive oil
- 2 cups Maitake Mushrooms, clean, separate
- 1 bu. Asparagus, standard size,
- 2 cups Arugula, stems removed
- 8 ea. Fresh figs, quartered (substitute sliced dry figs if fresh not available)
- 1 ea. Frenched Lamb Rack, cut into 4 each double bone chops
- to taste Salt and Freshly Ground Black Pepper
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