Lamb Chops With Figs And Olives
FOR THE FIG AND OLIVE MIXTURE:
1 cup dried figs, stems removed
1 cup boiling water
Вѕ cup mix of green and kalamata olives, plus Вј cup for garnish
3 tablespoons olive oil
2 tablespoons pine nuts
1 tablespoon balsamic vinegar
1 clove garlic, peeled
1 teaspoon minced fresh rosemary
FOR THE LAMB CHOPS:
2 pounds lamb chops
Salt and freshly ground black pepper, to taste
- Heat a grill pan over medium-high heat or heat up your outdoor grill.
- Meanwhile prepare the fig and olive mixture. Place the figs in a medium-size bowl, add the boiling water and soak for 10 to 15 minutes. Drain well.
- Combine 3вЃ„4 cup of the olives, the olive oil, pine nuts, vinegar, garlic and rosemary in a food processor and process until smooth.
- Season the lamb chops with salt and pepper. Once your grill pan or grill is hot, grill the chops for 3 to 4 minutes per side, cooking them longer or shorter depending upon your desired doneness.
- Slice the remaining 1вЃ„4 cup olives. Serve the chops with the fig and olive mixture, and garnish with the sliced olives.
NOTES: Black Mission figs are preferred here. If you can’t find them, use any figs you can get your hands on. If you have fresh figs in season where you are, chop some up to serve alongside this dish.
