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.