Lamb Chops with Fig and Port Sauce

Lamb Chops with Fig and Port Sauce



4 Cedar Springs or Shepherd’s Pride, Lamb chops (loin, rib, sirloin or shoulder)
2 tablespoons butter
2 medium shallots, minced
1 medium clove garlic, minced
1/2 cup ruby red port*
3 tablespoons fig preserves
3/4 cup chicken stock
1/4 teaspoon anise seed
Salt and pepper, to taste
1/4 cup orange or Clementine segments


  1. In a medium-sized saucepan, over medium heat, cook shallots and garlic for 2 minutes in butter until softened. Stir in port and preserves; cook another 2 minutes until liquid is reduced by 1/3.
  2. Add stock and anise; bring to a simmer. Thicken sauce by mixing 1 tablespoon cornstarch with 2 tablespoons water and whisking into simmering mixture. Add salt and pepper to taste.
  3. Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness.
  4. Spoon warmed sauce over chops. Garnish with orange or Clementine segments as desired.


*1/2 cup of alcohol-free red cooking wine and 1 tablespoon sugar may be substituted.

Recipe provided by the American Lamb Board

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