Lamb Chops with Feta and Spicy Fig Jam

by Chef

Serves: (Makes 6 appetizer-size servings)


For the spicy fig jam:
12 ounces g preserves
2 tablespoons white balsamic vinegar
1 cinnamon stick
4 whole cloves
1?2 teaspoon fennel seed
1 teaspoon cumin seed
1 teaspoon ground coriander
2 teaspoons smoky paprika
1 teaspoon kosher salt
1 teaspoon brown sugar
2 tablespoons small-chopped spearmint Zest of one orange

For the lamb chops:
2 New Zealand lamb racks
1/4 cup peeled and roasted garlic cloves Enough pure olive oil to cover garlic
1 cup panko breadcrumbs
2 tablespoons small-chopped fresh rosemary 1?2 cup feta cheese
Kosher salt and freshly ground pepper, to taste


For the spicy fig jam:

Combine spices in a small sauté pan and gently heat to lightly toast the spices. Pour into a spice or co ee grinder. Combine toasted spices with g preserves, vinegar, cinnamon stick, brown sugar, mint, and orange zest in a small saucepot and simmer on low for 15 minutes. Remove cinnamon stick before using. Can make in advance and store in an airtight container, and reheat as needed.

For the lamb chops:

Preheat oven to 400°F. Mix fresh rosemary and feta cheese in a food processor with a knife blade. Pulse mixture to blend smooth, and then put in a small dish. Place breadcrumbs on a baking pan and toast in oven for 5 minutes.

Place peeled raw garlic cloves in the bottom of a small saucepot, and add oil to cover. Cook over medium heat until tender, about 25 minutes. Strain o garlic oil and let it cool. Place soft garlic in food processor, pulse to purée, and then put in a small dish. Rub lamb racks with garlic olive oil, and then season all over with salt and pepper.

Place a large heavy-bottomed skillet over medium-high heat. Sear the seasoned lamb racks all over for 5 to 7 minutes. Bake for 15 minutes, remove from oven, and then let rest for 5 to 7 minutes before slicing into individual chops.

To Assemble: Smear garlic purée over each sliced lamb chop. Top with feta cheese mixture and toasted breadcrumbs. Arrange on platter or serve individually. Spoon sauce over top and serve right away.