Baby Lamb Chops in Fig and Marsalla Wine Sauce

Lamb, Sauces

1 Serving


1 Rack of Lamb
Dash Salt
Dash Fresh Ground Black Pepper
1/4 C Marsalla Wine
1/4 C Fig Bouquet Vinegar
1 Fresh Fig
1/2 C Veal Stock
1 T Butter
1 t Olive Oil


  • Take rack of lamb (6 pieces) and trim fat.
  • Season with salt and pepper and sear in hot skillet.
  • Put on the grill for 8-9 minutes.
  • While lamb is cooking, in a skillet add veal stock, fresh fig (cut in half) and bring to a boil.
  • Add fig bouquet vinegar, Marsalla wine and butter and reduce by 75% until you reach a thick, syrupy consistency.
  • Take rack of lamb off the grill and cut it into 3 double chops, meat should be medium rare.
  • Top lamb chops with the sauce and serve immediately.
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