Braised Lamb Chops with Red Wine and Figs
Active time: 20 minutes
Total time: 1 hour and 50 minutes
Start braising anywhere from two days to two hours before serving; as the meat stands in the rich cause, the flavors have more time to develop.
4 lamb should chops (about 1 inch thick)
1 teaspoon fennel seeds, toasted and coarsely ground
Coarse salt and freshly ground pepper
2 teaspoons vegetable oil
3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon
1/4 cup red-wine vinegar
2 cups chicken stock
7 ounces Calimyrna figs
2 dried bay leaves
1. Preheat oven to 305 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
2. Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs and bay leaves. Bring to a boil.
3. Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basing often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not sauce like, simmer over medium-heat until thickened.) Serve lamb with cause.
Make ahead braised lamb chops can be refrigerated for up to two days. Reheat briefly, covered, in a low-temperature oven.
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