Brown Butter Fig Compote over Lamb Chops

Lamb and fig, a classic decadent combination that is so simple to make! With our seasonal bone broth, Conductor you'll have a restaurant quality sauce in 15 minutes.

Our Fall seasonal, Conductor is infused with butternut squash, smoky chipotle and rosemary. It pairs perfectly with with this because it pairs so well with the sweetness of the figs, brown butter and lemon. 

Brown Butter Fig Compote

Serves 4 | 170 Calories | 12g Fat | 3g Protein | 15g Carbs | 2g Fiber

  • 4 Tablespoons Butter, salted
  • 8 Small Fresh Figs, quartered
  • 1 Cup FOND Conductor
  • 3 Sprigs Fresh Thyme
  • ¼ Teaspoon Cracked Black Pepper
  • 1 Tablespoon Lemon Juice

In a small pot on medium heat, add in the butter. Let the butter melt, and then let it begin to brown. It will happen quickly, so as soon as you notice the butter turning golden brown, remove it from the heat, as it will begin to burn quickly. 

Add the figs to the butter, 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 Conductor 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.