Honey-glazed Lamb Chops Recipe with Fig Salsa - California Lamb

Honey-glazed Lamb Chops Recipe with California Fresh Fig Salsa

Serving Size: 8


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.

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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

Honey-glazed Lamb

  • 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

balsamic, fig, garlic, honey, lamb chop, lamb chops, mediterranean, mint, rosemary, salsa