Honey-glazed Lamb Chops Recipe with California Fresh Fig Salsa
Serving Size: 8
Preparation
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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Ingredients
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
