Herbed Lamb Chops with Fresh Fig Tapenade Recipe

Serving Size: 14


Divide lamb evenly between bones to make 14 individual lamb chops. In large bowl, combine garlic, rosemary, thyme, sage and olive oil; mix well. Dip lamb chops in marinade and drain excess; arrange in single layer in nonreactive pan and let stand in refrigerator for 2 hours.

Meanwhile, combine all ingredients for tapenade in medium bowl and let stand at room temperature for 2 hours.

To serve, grill lamb chops until medium rare (145˚F), about 2 minutes per side. Allow to cool for 4 minutes. Spread 2 tablespoons tapenade on one side of each lamb chop; arrange on serving platter along with remaining tapenade. Serve.

Note:Brown Turkey variety figs recommended.



  • 12 California lamb loin chops
  • 1 clove garlic, finely chopped
  • 1/4 cup fresh rosemary, finely chopped
  • 1/3 cup fresh thyme, finely chopped
  • 2 teaspoons finely chopped fresh sage
  • 1/4 cup olive oil

Fig Tapenade

  • 3 cups finely chopped fresh California figs*
  • 2 roasted red bell peppers, finely chopped
  • 2 cups arugula, finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons finely chopped fresh ginger root
  • Ground cumin; to taste Salt; to taste Ground black pepper; to taste Honey; to taste

    Appetizers, Entrees
    fig, lamb chop, lamb chops, mediterranean