- 1 1/2 pounds bone-in lamb shoulder chops, 1-inch thick (2 large chops)
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon sea salt, plus additional to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 large clove garlic, peeled and halved
- 3 cups quartered and thinly sliced green cabbage
- 6 dried Turkish figs, quartered
- 1/3 cup dried cranberries
- 1 teaspoon lemon juice
Remove chops from refrigerator to countertop 30 minutes prior to cooking.
Rub chops on all sides with mixture of sage, salt, garlic, and cinnamon until evenly coated.
Heat olive oil in a large skillet over medium-high heat until hot.
Sear chops for 4 to 5 minutes per side for medium doneness. You want a crust on the bottom before you flip. Boneless chops will take shorter to cook; decrease cooking time by 1 minute per side if using boneless.
Remove chops to a plate and rub with the sliced garlic clove on each side. You will see the garlic almost “melt” into the meat. Discard garlic clove. Let lamb chops rest tented in foil while you prepare the cabbage.
In the same skillet, cook cabbage in the rendered lamb fat until caramelized and tender, about 4 to 5 minutes. If not enough fat has been rendered to coat the cabbage, add one tablespoon to the pan prior to adding the cabbage.
Add figs, cranberries and a pinch of sea salt to the pan, cooking for an additional 2 to 3 minutes until the figs and cranberries have deepened in color and are tender. Sprinkle lemon juice on top and stir briefly to combine. Remove from heat.
To serve, divide cabbage mixture onto two plates and place lamb chop on top.