Ottolenghi’s lamb chops with walnut, fig and goat cheese salad

Prep 45 min
Total 45 min
Plus marinating time
Makes 4 Servings



lamb rib chops, French trimmed
1/3 cup
olive oil
thyme sprigs, leaves removed and chopped
sprig of fresh rosemary, leaves removed and chopped
garlic cloves, crushed
1/2 tsp
sea salt
1/2 cup
1/4 cup
red-wine vinegar
3 tbsp


1/2 cup
walnuts, coarsely chopped
100 g
goat cheese, crumbled
1/2 cup
flat-leaf parsley leaves
1/3 cup
2 tbsp
1/4 tsp
fresh figs, quartered


  • RUB lamb chops with oil, thyme, rosemary, garlic and 1/4 tsp salt in a large bowl. Cover with plastic wrap and refrigerate for at least 4 hours.
  • COMBINE orange juice with vinegar, honey, cinnamon stick and star anise in a small saucepan and set over medium- high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce is reduced by two-thirds, 30 to 40 min. Remove from heat and cover.
  • TOAST walnuts in a small, non-stick frying pan over medium, about 5 min. Cool.
  • PREHEAT barbecue or grill pan to medium-high.
  • SPRINKLE chops with remaining 1/4 tsp of salt. Season with fresh pepper. Oil grill, then barbecue chops 3 to 4 min per side for medium-rare. Transfer to a cutting board and let stand about 2 min before serving.
  • TOSS walnuts with cheese, parsley, mint, oil and 1/4 tsp salt. Season with fresh pepper. Top with figs. Drizzle lamb with sauce.


Calories 605, Protein 28 g, Carbohydrates 30 g, Fat 43 g, Fibre 4 g, Sodium 411 mg. Excellent source of Zinc
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