Herbed Lamb Chops with Fresh Fig Tapenade
2 single racks California lamb (7 bones per rack)
1 clove garlic, finely chopped
1/4 cup fresh rosemary, finely chopped
1/3 cup fresh thyme, finely chopped
2 teaspoons finely chopped fresh sage
1/4 cup olive oil
3 cups finely chopped fresh California figs*
2 roasted red bell peppers, finely chopped
2 cups arugula, finely chopped
2 tablespoons soy sauce
2 tablespoons finely chopped fresh gingerroot
Ground cumin; to taste Salt; to taste Ground black pepper; to taste Honey; to taste
Divide lamb evenly between bones to make 14 individual lamb chops. In large bowl, combine garlic, rosemary, thyme, sage and olive oil; mix well. Dip lamb chops in marinade and drain excess; arrange in single layer in nonreactive pan and let stand in refrigerator for 2 hours.
Meanwhile, combine all ingredients for tapenade in medium bowl and let stand at room temperature for 2 hours.
To serve, grill lamb chops until medium rare (145˚F), about 2 minutes per side. Allow to cool for 4 minutes. Spread 2 tablespoons tapenade on one side of each lamb chop; arrange on serving platter along with remaining tapenade. Serve.
Brown Turkey variety figs recommended.