Pat’s Lamb Chops with Orange-Fig-Pecan Relish

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This recipe is one of my husband, Ron’s, favorite for warm weather grilling dinners. Our guests always rave about the food, even those who might be reluctant on lamb. Try it! It’s truly delicious.

Pat’s Lamb Chops with Orange-Fig-Pecan Relish

  • ¼ cup Dijon Mustard
  • ¼ cup honey
  • 1 tablespoon roasted garlic
  • Kosher salt
  • 3 tablespoons orange juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh rosemary leaves
  • 12 4-ounce lamb chops

In a long glass casserole dish, combine mustard, honey, garlic, salt, orange juice, Worcestershire sauce, and rosemary, mixing well. Add the lamb chops, turning in the mixture to coat well. Place dish in refrigerator to marinate for 30 minutes to 1 hour.

Prepare the grill. Remove the chops from the marinade and cook over a hot fire for 3 to 4 minutes on each side. Serve with the orange-fig-pecan relish.

ORANGE-FIG-PECAN RELISH (makes 1 ½ cups)

  • ½ cup water
  • 1 cup dried figs, trimmed and cut into small pieces
  • 1 tablespoon grated orange zest
  • 1 cup chopped orange sections (from 2 peeled oranges)
  • 1 tablespoon chopped fresh rosemary leaves
  • ½ cup pecan pieces, toasted

In a small pan, simmer the figs and zest, partially covered, for about 5 minutes, or until figs are tender and most of the water is gone. Transfer to a bowl and allow to cool. Stir in the orange, honey, and rosemary, and let stand for at least 30 minutes. Stir in the pecan pieces and serve with the lamb chops.

Recipe from “The Texas Cowboy Kitchen” Written by Grady Spears with Judy Naylor