Lamb chops may not be the first thing you think of  in the summer, but perhaps they should be. They are delicious & simple to make!  And so much of summer accents the meat just perfectly: fresh herbs, fresh fruit, lush veggies.  This recipe comes via Bon Apetit Magazine.  I made only negligable changes but if prefer to see their version, check it out here.

I’ve never roasted figs in this manner but I give it a huge thumbs up. They were fantastic with the lamb and made all the flavors melt together.  We served with mashed potatoes and grilled veggies, all in all a lovely dinner.  Perfect for a romantic dinner at home or entertaining friends!

Ingredients:

• 1 tablespoon chopped fresh rosemary
• 4 teaspoons chopped fresh thyme
• 1/2 teaspoons dried marjoram
• 2 2-pound racks of lamb, trimmed of fat and sinew (frenched)
• 4 tablespoons olive oil
• 2 garlic cloves, sliced
• 12 ripe purlple figs, halved lengthwise
• 16 sprigs thyme
• Extra-virgin olive oil

1. Combine all herbs in small bowl except the extra sprigs of thyme. Rub lamb with 2 tablespoons olive oil, half of chopped herbs, and garlic; cover and chill for a few hours or overnight.
2. Preheat oven to 425°F. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes.
3. Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
4. Cut lamb racks into individual chops; arrange on plates and place figs alongside.