Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

In a food processor, combine the tomato puree, apple, 2 of the chipotles, the molasses, honey and fig preserves. Adjust the heat and sweetness by adding more chipotles or more figs preserve or both. Season with salt. Sauce may be made several days in advance and works well on all meats. If sauce becomes too thick, thin with a splash of water or apple cider.

Coat lamb with a little of the sauce, reserving most of the sauce for later. Refrigerate for al least 1 hour, up to overnight.

Heat a splash of olive oil in a skillet over high heat until just under the smoking point. Add the lamb carefully to the oil and sear for 2 to 3 minutes on each side. The sauce coating the lamb will caramelize and darken. Reduce heat and continue cooking until desired temperature (medium rare is recommended). Heat remaining barbeque sauce to warm. Slice chops and serve with sauce.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Rack of Lamb

Recipe courtesy of Ina Garten

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Seared Scallops

Recipe courtesy of Alton Brown

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories