Lamb Chops with Pecans and Figs

Name: Lamb Chops with Pecans and Figs
Yield: 4
Ingredients: 12 large lamb chops; 12 large figs, peeled and quartered; 2 large potatoes; 60g of pecans, shelled and chopped; 1 egg; 30g of butter; A blend of five spices (a mixture ground from peppercorns, anise, cinnamon, cloves, and nutmeg); Olive oil; Salt and black pepper, to taste

1
12 large lamb chops
2
12 large figs, peeled and quartered
3
2 large potatoes
4
60g of pecans, shelled and chopped
5
1 egg
6
30g of butter
7
A blend of five spices (a mixture ground from peppercorns, anise, cinnamon, cloves, and nutmeg)
8
Olive oil
9
Salt and black pepper, to taste

Ingredients

1
12 large lamb chops
2
12 large figs, peeled and quartered
3
2 large potatoes
4
60g of pecans, shelled and chopped
5
1 egg
6
30g of butter
7
A blend of five spices (a mixture ground from peppercorns, anise, cinnamon, cloves, and nutmeg)
8
Olive oil
9
Salt and black pepper, to taste

Directions

1
Mash the potatoes with a fork
2
Add the egg and use olive oil to thicken the mash
3
Season with salt and pepper
4
Add the pecans and set aside
5
Fry the lamb chops in a skillet and let them cool
6
Melt the butter in a pan and add the figs
7
Season with the blend of five spices, salt, and black pepper
8
Cook over low heat, covered, for 15 minutes
9
Spread the potato mash on one side of the lamb chops
10
Place under the broiler and let it brown
11
Serve, topping the lamb chops with the fig compote and covered with potatoes.