"Sticky and sweet, this marinade makes the most of seasonal figs. Rosemary and garlic pair wonderfully with lamb rib chops whilst balsamic vinegar and red wine add depth and acidity to the glaze. Serve the lamb chops with La Motte‘s 2021 Cabernet Sauvignon and a fresh rocket salad." - Recipe by Georgia East
Prep time: 15 mins /Cook time: 15 mins / Serves: 2
Recipe: Sticky fig, red wine and balsamic lamb chops
Ingredients
- 8 to 10 ripe purple figs, halved
- 2 tablespoons rosemary leaves, finely chopped
- 2 garlic cloves, crushed
- 50ml balsamic vinegar
- 50ml dry red wine
- Coarse ground sea salt and black pepper
- 8 lamb rib chops
Method
Use a stick blender or food processor to purée the figs. Pour the purée into a small saucepan and add in the chopped rosemary, garlic, balsamic vinegar and red wine. Simmer the marinade over low heat until thickened and bubbling. Season the marinade with salt and pepper to taste and remove from the heat. Once cooled, the marinade will keep in the fridge for up to a week.
Generously brush the marinade over the chops and braai them over medium coals for 3-4 minutes per side or until just pink in the centre. Serve the lamb chops with La Motte ‘s 2021 Cabernet Sauvignon and a fresh rocket salad.