Lamb chops with roasted figs, balsamic-mint sauce, and sweet potato mash

This plate is proof that real, nourishing food can still feel like an occasion. It has 4 small components, and they come together mostly in parallel, so it looks far more involved than the actual effort required. This is your table, set exactly the way you want it.

The meal carries real nourishment alongside the beauty. Lamb is a source of zinc, studied for its role in immune regulation and gut-barrier repair. The white sweet potato in the mash, used here in place of nightshade potato, is a source of vitamin C and beta-carotene, which the body uses to make vitamin A for immune and mucosal health. The coconut milk gives the mash its richness without dairy, and the figs and balsamic reduction add brightness on their own terms.

Source the lamb from an animal raised well, and let the gratitude for it be part of how you cook. Then make the plate beautiful: the seared chops, the glossy figs, the soft mash, a drizzle of the dark sauce. Sit down to it the way you would for a meal that took real care, because it did.

Ingredients

For the lamb:

• 1.25 lb French-cut lamb chops
• 3 tbsp coconut oil, melted
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• sea salt

For the balsamic-mint sauce:

• 3/4 cup balsamic vinegar
• 1 1/2 tablespoons honey (omit for a sugar-free version; the sauce will be thinner and sharper)
• 2 tbsp fresh mint, chopped

For the figs:

• 6 to 8 Mission figs, halved
• 2 tbsp of the balsamic sauce

For the sweet potato mash:

• 3 white sweet potatoes (about 3 cups cubed)
• 1/2 cup full-fat coconut milk
• 2 scallions, sliced
• fresh parsley, chopped
• garlic powder
• sea salt

Method

Start the lamb so it can marinate. Rub the chops with the melted coconut oil, minced garlic, rosemary, and a good pinch of salt. Cover and refrigerate at least 30 minutes, or up to overnight.

Make the sauce. In a saucepan over medium heat, simmer the balsamic vinegar with the honey until it reduces to a light syrup that coats a spoon. Pull it off the heat and stir in the chopped mint. If it thickens too far as it cools, loosen it with a few drops of water. Set aside 2 tablespoons for the figs.

Make the mash. Boil the sweet potato cubes until fork tender, then drain. Mash with the coconut milk, garlic powder, and salt until smooth, and fold in the scallions and parsley.

Roast the figs. Heat the oven to 425 F. Toss the fig halves with the reserved 2 tablespoons of sauce and roast 18 to 20 minutes, until soft and glazed.

Sear the chops. Heat coconut oil in a skillet over high heat. Sear the chops about 1 minute per side for rare to medium-rare. For more doneness, lower the heat and cook 2 to 3 minutes more per side. Plate the chops with the figs, a spoonful of mash, and a drizzle of the balsamic-mint sauce.

Oven variation

To cook the chops in the oven instead of searing, which is easier when you are feeding a crowd, bake the marinated chops at 400 F for about 10 minutes for medium, and a few minutes longer for thick chops. The figs already roast in the oven, so you can run both together once the figs come out.

*Adapted from asquirrelinthekitchen.com*