Honey-Glazed Lamb Chops with Fresh California Fig Salsa

• From: California Fig Advisory Board

Ingredients

• California Fresh Fig Salsa1 cup diced, firm and ripe, fresh California figs

• 1 fresh green onion, sliced

• 1 med tomato, peeled, seeded, and coarsely chopped

• 1/2 cup diced, ripe and fresh mango

• 1 Tbs finely chopped fresh mint

• 1 clove garlic, minced

• 1 jalapeño pepper, minced

• 1 tsp grated lime peel

• 1 Tbs fresh lime juice

• 1/2 Tbs balsamic vinegar

• Salt and pepper, to taste

• Honey-Glazed Lamb1 2/3 cups red balsamic vinegar, divided

• 1 cup olive oil

• Salt, to taste

• 3 1/2 Tbs minced garlic

• 3 1/2 Tbs chopped fresh rosemary

• 5 Tbs honey

• 8 4 oz lamb loin chops

Sweet lamb and a spicy fig salsa—contrasting flavors never tasted so complimentary!

Directions

• For California Fresh Fig Salsa, combine all ingredients and chill several hours to blend flavors.
• For Honey-Glazed Lamb, whisk 1 cup vinegar and olive oil together; brush generously onto all sides of all lamb chops.
• Then, rub chops with salt, garlic, and rosemary. Arrange in self-sealing plastic bag; close tightly and let stand in refrigerator for 6 to 36 hours.
• To serve, combine remaining 2/3 cup vinegar with honey; mix well. Remove lamb from plastic bag and discard marinade.
• Broil or grill lamb chops, basting frequently with honey-vinegar mixture, until medium (160°F). Serve with salsa.