Crusty lamb chops and Fig Confit


  • 6 lamb chops
  • 50 g of breadcrumbs
  • 2 figs
  • 1 potato
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 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 confit. 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 confit.
  • 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.