recipe WEDNESDAY: Braised Lamb Chops with Red Wine and Figs

Braised Lamb Chops with Red Wine and Figs

4 lamb chops              
1tsp fennel seeds               
sea salt and pepper, to taste               
2tsp avocado oil               

3/4c dry red wine       

1/4c red wine vinegar        

1c beef stock        

2c diced figs               

3 bay leaves

Preheat oven to 350 degrees. Toast fennel seeds slightly. Season lamb with fennel seeds, sea salt and pepper. Heat avocado oil in a iron skillet on high heat. Sear chops until well browned, about 5 minutes per side. Add wine and vinegar, boil for about 4 minutes. The add stock, figs, and bay leaves and bring to a boil. Transfer entire skillet to the oven and cook for 30 minutes. Begin to baste the lamb often and cook  until lamb is tender, just falling off the bone, about 45 minutes more. Serve immediately with the thickened sauce from pan.