Fig-Pine Nut Jam with Lamb Chops
Baked lamb chops are served alongside a fig-pine nut compote, polenta, and asparagus—a complete meal for any springtime celebration.
Ingredients
- Fig-Pine Nut Jam4 oz dried California Calimyrna figs, stemmed and chopped
- 2 oz pine nuts, lightly toasted
- 4 cloves garlic, poached in water until soft
- 1/2 tsp fennel seed
- 1/4 tsp chopped fresh lavender leaves
- 1/4 tsp red chile flakes
- 1 Tbs chopped fresh tarragon leaves
- 6 Tbs olive oil
- 2 Tbs fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Polenta with Dried California Mission Figs1 quart water
- 1 tsp salt
- 1 cup polenta or coarse ground corn meal
- 2 Tbs butter
- 8 dried California Mission figs, roughly chopped
- Asparagus and Peas with Dried California Figs1 bunch asparagus, peeled
- 8 oz shelled green peas
- 2 dried California Calimyrna figs, cut into thin slivers
- 1 Tbs butter
- 1 pinch salt
- Lamb Chops8 double-cut lamb chops
- Salt and pepper, as needed
- Olive oil, as needed
Directions
- Fig-Pine Nut JamPlace figs in small bowl and add warm water to cover; set aside.
- When soft, drain and transfer to food processor, adding all remaining ingredients for jam. Pulse to mix well, adding water if needed. Set aside.
- Polenta with Dried California Mission FigsIn large sauce pot, combine water and salt; heat to a boil. Reduce heat to low and stir in polenta. Cook, stirring frequently until thick. Set aside.
- Asparagus and Peas with Dried California FigsCook asparagus in lightly salted boiling water until tender; remove with slotted spoon or tongs and chill in ice water. Drain and set aside.
- Cook peas in same water for a few minutes just to blanch. Remove with slotted spoon and chill in ice water. Drain and set aside.
- Lamb ChopsPreheat oven to 375°F. Season chops lightly with salt and pepper on both sides.
- Heat olive oil in large, heavy skillet until very hot. Add lamb chops, a few at a time, and brown on all sides.
- Transfer to large oven-proof dish, and arrange in single layer. Roast at 375°F for about 15 minutes for medium rare—145°F, or longer for well done.
- Meanwhile, stir 2 tablespoons butter and eight chopped Mission figs into polenta and reheat adding water as needed.
- Melt 1 tablespoon butter in large heavy skillet; sauté two slivered, dried Calimyrna figs, lightly, and add cooked asparagus and peas. Season with salt and pepper; toss lightly in melted butter and reheat.
- When chops are desired doneness, serve immediately with Fig-Pine Nut Jam spooned on top, alongside polenta, asparagus, and peas.
Nutrition Facts
Calories 1043
Calories from Fat 384 (37%)
(67%)Total Fat 43g
(67%)Saturated Fat 13g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
(61%)Cholesterol 184mg
(48%)Sodium 1164mg
(46%)Potassium 1604mg
Total Carbohydrate 100g
(69%)Dietary Fiber 17g
Sugars 29g
Sugar Alcohols 0g
(130%)Protein 65g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.