Pan-fried lamb chops with fig sherry vinaigrette

Friends are made through getting along with each other, and in the process of becoming friends, visiting each other’s homes is naturally inevitable. It would be really "shameful" if you don't have a signature dish. Of course, you don’t have to worry, because today I will teach you all the tips on how to make grilled lamb chops with fig sherry vinaigrette.

1. Find a small stew pot, cool it over low heat, add olive oil and butter, when the butter starts to melt, add figs and onions, and turn to medium heat. Use a small spoon to pour the hot oil on the figs in the middle, trying not to touch the flesh to avoid breaking it

2.1 Bundle the bay leaves and thyme into a bunch, throw them into the pot, and cook on low heat for about 20 minutes. When you see the vinegar juice starts to become viscous and the flow rate slows down, you can continue to operate or turn off the heat for later use according to the actual needs of the family.

3.2 When the figs become darker in color and begin to smell sweet, take out two figs and set aside. Pour in wine vinegar, add appropriate amount of crushed pepper, shake the pot lightly, and turn to low heat.

4. Remove the herb bunch, add honey, and shake the soup pot in a circular motion to mix the sauce evenly, so that the figs slide through and the bottom of the pot has clean, obvious scratches. If it's still liquid, keep cooking. Finally, add a little salt according to personal taste

First of all, reading this recipe for Pan-Fried Lamb Chops with Fig and Sherry Vinaigrette shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.