Honey-glazed California Lamb Chops with California Fresh Fig Salsa
California Fresh Fig Salsa
1 cup fresh California figs, diced
1 fresh green onion, sliced
1 medium tomato; peeled, seeded and coarsely chopped
1/2 cup diced fresh mango
1 tablespoon finely chopped fresh mint
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/2 tablespoon balsamic vinegar
Salt and pepper; to taste
1 2/3 cups red balsamic vinegar, divided
1 cup extra virgin olive oil
Salt; to taste
3 1/2 tablespoons minced garlic
3 1/2 tablespoons chopped fresh rosemary
5 tablespoons honey
16 small California lamb loin chops
For 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 at least 6 to 36 hours.
To serve, combine remaining 2/3 cup vinegar and 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.