We bought some cute little lamb chops at Costco last week. My traditional sauce for lamb chops in the summer contains fresh figs. Unfortunately, the price was prohibitive, so I used dried. Here’s what I did:
Quarter 10-12 dried figs. Dice about 1/4 cup onion. You can also use a shallot. Sauté the onion in a little olive oil. Stir in the figs, along with some port and a splash of balsamic vinegar. Let the figs soften up. Let cool. Just before serving alongside the lamb chops, stir in some chopped fresh mint.
Julian approved. Then he asked, “Was this sauce is a fig-mint of your imagination?” Where’d I pick up this guy?
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