Provençal · intermediate
Provençal Lamb Chops With Honey Fig Glaze And Fresh Thyme
Tender pan-seared lamb chops finished with a rich, glossy Provençal sauce featuring dried figs, sweet honey, and fresh thyme.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb chops evenly on both sides with salt and black pepper.
- 02
Heat olive oil in a large heavy skillet over medium-high heat until shimmeringly hot.
- 03
Sear the lamb chops for 3 to 4 minutes per side until browned, then transfer to a warm plate.
- 04
Reduce skillet heat to medium, add minced garlic and chopped dried figs, and cook for 1 minute until fragrant.
- 05
Pour in halal beef broth, honey, and fresh thyme, scraping up any browned bits stuck to the pan bottom.
- 06
Simmer sauce for 4 to 5 minutes until reduced by half and slightly syrupy.
- 07
Stir in lemon juice, return lamb chops and pan juices to coat, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Pan-Deglazing
Pouring liquid into a hot pan after searing meat to dissolve caramelized pan drippings into a flavorful glaze.
Notes from the kitchen
- Do not overcrowd the skillet while searing lamb to ensure a proper deep brown crust.
- Original home-cooking adaptation inspired by Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.