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.


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