Tender lamb is enrobed in something special here, a sauce combining the tannin-ness of red wine with the subtle and unique sweetness of fig preserves. It's the kind of sauce you want to sop up, painting your plate with the reddish remnants as you try to savor every drop. And you'll have as your brush not only lamb; potatoes and carrots flavored with herbaceous, wondrous rosemary make for a delightful accompaniment and another sop for the sauce. Is it all about the sauce? Not at all, and in no way were we paid by Big Sauce to advertise such a delicious, perfect sauce. This press conference is over. End transmission.
Cut potato into ¼" rounds.
Peel, trim, and cut carrot into ¼" slices at an angle.
Place potatoes and carrot on one side of prepared baking sheet and toss with rosemary, 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer on their side (some overlap is ok). Roast in hot oven, 30 minutes.
Remove from oven. Vegetables will finish cooking in a later step.
Sear the Lamb
After vegetables have roasted 20 minutes, pat lamb chops dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place lamb chops in hot pan and cook until browned, 2-3 minutes per side.
Transfer to a plate and set aside. Lamb will finish cooking in a later step.
Wipe pan clean and reserve.
Roast the Lamb and Vegetables
Place lamb chops on empty side of baking sheet.
Roast until lamb reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
While lamb and vegetables roast, make sauce.
Make the Sauce
Return pan used to sear lamb to medium-high heat and add red wine. Bring to a simmer and cook until the consistency of light syrup, 2-4 minutes.
Stir in fig preserves and demi-glace until combined. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing lamb chops on top of sauce. Bon appétit!