Grilled Lamb with Fig & Red Wine Glaze

The summer is off to a dreary, cool and wet start, but we refuse to give up on our trusty barbeque. Especially since I’ve been spending most days as an intern in a New York City catering kitchen and on the line at their restaurant in Chelsea Market. By the time I get home, after having my brain filled with instructions and absolute failure (I destroyed cranberry beans for a catered party for 50) and redemption (I miraculously recovered by starting over, without crying) its nice to come home, throw some primal meat on the grill and make a sweet 3-ingredient sauce to serve with. Its especially nice when the sautéed peas came right out of our garden too! You can substitute market peas if your garden isn’t cooperating.

Grilled Lamb with Fig & Red Wine Glaze
1 jar fig preserves, should be about a cup 
1 cup red wine
3 peeled, whole garlic cloves
1 rack of lamb chops, rib bones frenched (see picture below)
salt & pepper
2 T grapeseed oil
2 cups peas
1 T butter

1. In a small sauce pan, combine the fig preserves, wine and garlic cloves. Bring to a simmer over medium heat, stirring constantly so that the preserves melt into the wine and don’t burn to the bottom of the pan. Lower the heat to just a simmer and leave uncovered until the wine reduces back to a syrup consistency.

2. Meanwhile, heat your grill, clean and oil the rack. When the grill is nice and hot, place the lamb fat side down first on the grill and cook about 2 minutes, until nice and carmelized. 


"Frenching" means that the meat from the rib bones is removed. Your butcher can do this for you.

"Frenching" means that the meat from the rib bones is removed. Your butcher can do this for you.

Flip the meat and pull it to the edge of the grill where it is cooler, and cook a few minutes more – until desired doneness. I like my lamb pretty rare, so about 4 more minutes.

2. When the lamb is done to your liking, pull it off the grill and onto a platter. Using a brush or the back of a spoon, smear the fig-wine reduction all over the meat, leaving the garlic behind. Cover with aluminum foil and set aside to rest about 15 minutes.*

3. Heat a sautée pan over high heat, add 2 T grapeseed oil. Throw in your peas when the oil is very hot. Toss to coat with the hot oil, turn off the heat, add the butter, some salt and pepper and reserve.


4. Finally, carve your lamb by cutting the chops apart between each rib bone. Serve with the peas and remaining fig sauce.