Balsamic Fig Lamb Chops with Honey Walnut Crostini and Parmesan Mashed Potatoes

Treat yourself to a restaurant-quality meal at home with this elegant two-course dinner. Start with crispy baguette rounds topped with whipped ricotta, a drizzle of honey and crunchy walnuts-a perfect bite to whet your appetite. Then, savor tender lamb chops coated in a rich balsamic fig pan sauce, accompanied by creamy Parmesan mashed potatoes and roasted Brussels sprouts tossed with toasted panko.

This recipe is designed to impress, yet it’s surprisingly straightforward to prepare. The combination of sweet fig jam, tangy balsamic vinegar and savory lamb creates a flavor profile that feels luxurious. Whether you’re celebrating a special occasion or simply want to elevate a weeknight meal, these balsamic fig lamb chops deliver on both taste and presentation.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Slice baguette crosswise into 8 rounds (16 for 4 servings). Place on a baking sheet, drizzle with olive oil and toast on top rack until golden brown, 5-10 minutes. In a small bowl, whisk ricotta with a drizzle of olive oil, salt and pepper. Spread on toasted baguette rounds, then drizzle with honey and sprinkle with walnuts. Set aside.
2. Dice potatoes into ½-inch pieces. Peel and mince garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves and mince until you have 1 teaspoon (2 for 4 servings). Halve, peel and mince shallot to yield 2 tablespoons (3 for 4 servings).
3. Place potatoes in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain. Melt 2 tablespoons butter (4 for 4 servings) in the same pot over medium heat. Add garlic and cook until fragrant, 30 seconds. Add drained potatoes and sour cream; mash until smooth, adding reserved liquid as needed. Season with salt and pepper. Top with Parmesan.
4. While potatoes cook, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add panko, season with salt and pepper and cook, stirring, until golden brown, 3-5 minutes. Transfer to a medium bowl. Wipe out the pan.
5. Toss Brussels sprouts on the baking sheet used for crostini with olive oil, salt and pepper. Roast on top rack until browned and crispy, 15-20 minutes. Transfer to the bowl with panko and toss. Season with half the minced rosemary, salt and pepper.
6. Pat lamb chops dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add lamb and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and let rest 5 minutes. Wipe out pan.
7. Melt 1 tablespoon butter in the pan over medium heat. Add shallot and cook until fragrant, 1-2 minutes. Stir in beef stock concentrate, fig jam, balsamic vinegar, 2 tablespoons water (4 for 4 servings), any resting juices from lamb and remaining rosemary. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper. Slice lamb against the grain. Divide mashed potatoes, Brussels sprouts and lamb between plates. Spoon sauce over lamb and serve.

Recipe Tips

FAQ

Can I substitute the lamb chops with another protein?

Yes, you can use rib-eye steak or chicken breasts. Adjust cooking times accordingly.

What can I use instead of fig jam?

Apricot jam or a mixture of honey and balsamic reduction can work as a substitute.

Can I make the mashed potatoes dairy-free?

Use vegan butter and dairy-free sour cream and omit the Parmesan or use a vegan alternative.