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Crusty lamb chops with figs


  • 6 lamb chops 
  • 50 grs of breadcrumbs 
  • 2 figs 
  • One potato 
  • Didden fig chutney
  • One onion
  • One carrot
  • One celery stalk 
  • One egg


  • Degrease and pare the chops 
  • Make a lamb fond with the parures, the carrot, the onion and a bouquet garni (thyme and laurel) Brown the parures (the scraps) in a casserole and add the vegetables and the bouquet garni; Sprinkle with water 
  • Brown the lamb chops, make an incision at the side and fill with fig chutney; next, coat the chops with breadcrumb, the English way ("à l'anglaise") 
  • Peel the potato and cut it into a cylindrical shape. Cut it into thin slices and arrange the slices so as to obtain a galette; next, fry in a frying pan with a little olive oil 
  • Next, make a purée with what's left over of the potato  
  • Fry the lamb chops in a frying pan
  • Pass the fond, reduced to 3/4, through a chinois 
  • Finish the sauce by adding the fig chutney 
  • Bake the figs in the oven with some butter and a little sugar for 4 minutes at 180°C (make a crosswise incision on top of each fig)


  • Place the fig in the middle, circle with the purée, add the galette and finally arrange the chops on the dish. Add some sauce.
Enjoy your meal!