Lamb Chops, Honey-Roasted Figs & Tenderstem® broccoli

Lamb Chops, Honey-Roasted Figs & Tenderstem® broccoli

This combination of lamb and honey-roasted figs is designed to delight the senses. Combined with charred Tenderstem® broccoli for a delicious crunch, a shallot and mint sauce and pine nuts to serve, this is an ideal dinner party supper that will only take around half an hour to pull together.

Preparation time

5 minutes

Cooking time

25 minutes

Serves

2

Dietary requirements

  • Nut free

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Heat a large non-stick frying pan on a medium/high heat.

  2. Place the lamb chops in the pan and cook for about 2 minutes to caramelise. Repeat on the other side. Turn the chops on their edge and cook for about 1 minute to render the fat from the edge.

  3. Drizzle the figs with honey, then place on a baking tray with the lamb chops. Season the lamb and figs with salt. Place in preheated oven for 8 minutes, then remove from the oven and leave to rest.

  4. Using the same pan as the lamb chops, cook the Tenderstem® broccoli on a medium heat, adding a knob of butter (approx. 10g) as the Tenderstem® broccoli cooks. Cook for a few minutes to caramelize slightly, then season with sea salt. Set the Tenderstem® broccoli aside while you make the sauce.

  5. In the same pan, add 10g of the butter and cook the shallots on a low/medium heat until softened. Add the balsamic vinegar, allow to sizzle and thicken, then add the lamb stock and cook off to thicken slightly. Add the remaining butter and finish with the mint.

  6. Place the Tenderstem® broccoli, lamb chops and figs onto a plate and sprinkle over the pine nuts and the mint sauce.