Lamb Chops with Fig Ragout and Creamy Goat Cheese Polenta

Fall calls for a meal that heralds the colder weather to come. This lamb dish is a brilliant precursor to the craved heavier meals that are sure to rise up in winter. The fig ragout leans sweet and winey, and the lamb is rich and herbaceous, so the side dish needs something creamy and slightly tangy to balance rather than compete. Soft, cheesy polenta does exactly that: its neutral, comforting texture soaks up the fig sauce beautifully while the goat cheese’s tang cuts through the richness of the lamb.

The Clark Ferrea Zinfandel is a standout pairing. The Zinfandel’s ripe, jammy dark fruit and touch of spice mirror those same notes in the sauce almost exactly, while its moderate tannin and brighter acidity keep the fig’s sweetness from feeling cloying against the lamb. Or, try the Touriga Nacional, which leans into dark plum, blackberry, and floral-violet notes, flavors that echo fig and pair beautifully with lamb. It has enough structure to stand up to the meat while its fruit-forward profile plays well with the ragout rather than fighting it. For a bolder option, Cabernet Sauvignon, Dry Creek Valley is a full-bodied match for the fig ragout because of the similarities in the wine’s dark fruit concentration.

Recipe Information

  • Prep Time: 40 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 85 Minutes
  • Serving Size: 2 chops each, with extra polenta for the following day's recipe
  • Total Servings: 2

Ingredients

Lamb chops

  • 4 lamb rib or loin chops (about 1-inch thick)
  • 3 tbsp olive oil
  • 4 garlic cloves (minced)
  • 2 tbsp fresh rosemary (chopped)
  • 1 tbsp fresh thyme leaves
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper
  • 1 tbsp butter (for searing)

Fig ragout

  • 1 tbsp olive oil
  • 1 small shallot (finely diced)
  • 1 garlic clove (minced)
  • 10 to 12 fresh figs (quartered (or 1 cup dried figs, halved and rehydrated in warm water for 15 minutes))
  • ½ cup dry red wine (something like a Zinfandel or Syrah)
  • ½ cup beef or lamb stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 tbsp cold butter (cubed)
  • Salt and pepper (to taste)

Creamy goat cheese polenta

  • 4 cups whole milk (or half milk, half stock)
  • 1 cup polenta (coarse cornmeal)
  • 4 oz goat cheese (softened)
  • 2 tbsp butter
  • Salt and white pepper (to taste)

Directions

Lamb chops

  1. Combine the olive oil, garlic, rosemary, thyme, and lemon zest in a shallow dish. Add the lamb chops, turning to coat, and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).

  2. Remove the chops from the marinade and pat dry. Season generously with salt and pepper just before cooking.

  3. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a splash of oil and the butter.

  4. Sear the chops 2 to 3 minutes per side for medium-rare (internal temp of 130 to 135°F), or longer to preference. Work in batches if needed to avoid crowding the pan.

  5. Rest the chops on a warm plate, tented loosely with foil, for 5 minutes before serving.

Fig ragout

  1. In the same pan used for the lamb (don’t clean it; those browned bits add flavor), lower the heat to medium and add the olive oil.

  2. Sauté the shallot until softened and translucent, about 2 minutes, then add the garlic and cook 30 seconds more.

  3. Add the figs and cook gently for 2 to 3 minutes until they begin to soften and release their juices.

  4. Pour in the red wine, scraping up any fond from the pan. Let it reduce by half, about 3 to 4 minutes.

  5. Add the stock, balsamic vinegar, honey, rosemary, and thyme. Simmer for 8 to 10 minutes until the sauce thickens slightly and the figs turn jammy.

  6. Remove the herb sprigs. Off the heat, swirl in the cold butter a piece at a time until glossy. Season with salt and pepper.

  7. Spoon generously over the rested lamb chops.

Creamy goat cheese polenta

  1. Bring the milk to a gentle simmer in a heavy saucepan. Whisk in the polenta in a slow stream, whisking constantly to avoid lumps.

  2. Reduce the heat to low and cook, stirring frequently, for 25 to 30 minutes until thick and creamy.

  3. Stir in the goat cheese and butter until melted and smooth. Season with salt and white pepper.

  4. Serve warm, spooned onto plates as a bed for the lamb chops, with the fig ragout draped over the top.

Shop the Recipe