Lamb and fig is a classic, decadent combination that is so simple to make! With our Butternut & Rosemary Bone Broth, you'll have a restaurant-quality sauce in just 15 minutes!
This fall-inspired bone broth is infused with rich butternut squash, smoky chipotle, and fresh rosemary. It pairs perfectly with this recipe because it goes so well with the sweetness of the figs, brown butter and lemon.
In a small pot on medium heat, add in the ghee. Let the ghee melt and then let it begin to brown. It will happen quickly, so as soon as you notice the ghee turning golden brown, remove it from the heat. Otherwise it will quickly begin to burn.
Add the figs to the ghee, stir for a moment, and then return to the heat. Sauté the figs in the butter for about 5 minutes, or until they begin to soften. Add in the bone broth and fresh thyme, and let this come up to simmer.
Simmer this for about 10 minutes, keeping an eye on it. The mixture should have reduced by half and start becoming almost syrup-like in consistency. Remove the sauce from the heat. Add in the pepper and lemon juice, and taste for seasoning. Add salt if you need to, and serve warm with lamb chops!
