4 large lamb chops
3 figs, cut into quarters
A drizzle of honey
2 shallots, finely chopped
3 tbsp. balsamic vinegar
100ml lamb stock
1 small bunch of mint, chopped
A handful of toasted pine nuts
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® on a medium heat, adding a knob of butter (approx. 10g) as the Tenderstem® cooks. Cook for a few minutes to caramelize slightly, then season with sea salt. Set the Tenderstem® 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®, lamb chops and figs onto a plate and sprinkle over the pine nuts and the mint sauce.
Recipe courtesy of Tenderstem®
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