Lamb Chops with Herbs & Roasted Figs

Lamb Chops with Herbs & Roasted Figs Recipe
Prep time
Cook time
Total time
Serves: 8
  • 1 Tbsp. fresh rosemary, chopped
  • ¼ tsp. Celtic sea salt
  • 4 tsp. fresh thyme, chopped
  • 2 Tbsp. organic extra virgin olive oil
  • 6 tsp. organic almond oil
  • 2 cloves organic garlic, sliced
  • 5 medium organic figs, halved lengthwise
  • 48 oz. grass-fed rack of lamb, trimmed
  • ¼ tsp. freshly ground black pepper (to taste)
  1. Combine herbs in small bowl. Rub lamb with half the olive oil, half of chopped herbs, and garlic. Cover and chill overnight.
  2. Preheat oven to 425 degrees F.
  3. Heat almond oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until light brown on both sides, about 5 minutes total.
  4. Transfer lamb to large rimmed baking sheet. Roast about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes.
  5. Meanwhile, prepare figs. Place figs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
  6. Cut lamb racks into individual chops; arrange on plates and serve with figs alongside.
  7. Serve.

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Nutrient Information Per Batch

2462.16 kcal Calories, 244.69 mg Calcium, 51.65 g Carbohydrate, 860.16 mg Cholesterol, 121.97 g Total Fat, 8.35 g Fiber, 28.24 mg Iron, 389.21 mg Magnesium 5244.96 mg Potassium, 277.18 g Protein,108.89 mcg Selenium, 1446.71 mg Sodium, 40.71 g Sugars, 48.66 mg Zinc, 32.5g Saturated fat, 0 trans Fat, 66.84 g Monounsaturated fats, 11.65 g Polyunsaturated fats, 605.55 IU Vitamin A, 5.84 mg Vitamin B6, 40.45 mcg Vitamin B12, 13.82 mg Vitamin C, 0 IU Vitamin D, 14.89 Vitamin E, 31.42 mcg Vitamin K, 19.21 mcg Folate,2.25 mg Vitamin B1(Thiamin),75.87 mg Vitamin B3(Niacin),4.46 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 24.48 mcg Lutein and Zeaxanthin, 1.21 g ALA, 0 g EPA, 0 gDHA,2926.76 mg Phosphorous, 0.75 mg Manganese, 0 mcg Alpha carotene, 327.62 mcg Beta carotene, 0.24 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Nuts
  • No Corn
  • No Yeast
  • No Peanuts
  • No Pork
  • No Fish
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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