Ingredients
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8 double-cut Lamb
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Salt
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Freshly ground Black Pepper
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8 fresh Figs
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8 tablespoons (1 stick) Butter
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8 slices Prosciutto
Directions
A substantial “small plate,” this double-cut lamb chop is a deluxe and hearty snack. Have your butcher butterfly the chops, then stuff them at home. Your guests will think you went to a lot of trouble but really, it’s hardly any.
Steps
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1
Done
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Preheat the oven to 450°F. |
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2
Done
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Season the lamb chops on both sides: lightly with salt and liberally with freshly ground black pepper. Stuff each chop with 2 fig halves and 1 tablespoon of the butter. Wrap each stuffed lamb chop snugly with a slice of prosciutto. Place the chops bone down on a baking sheet. |
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3
Done
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Bake for 15 to 17 minutes for medium-rare chops. Serve hot. |
