Lamb Chops with Fig Balsamic & Roasted Garlic Glaze

Preparation

Preheat oven to 350 degrees.

1. Roast the garlic: Peel one head of garlic (or use 15-18 cloves pre-peeled garlic) and place the garlic in a small oven to table casserole. Combine 1-2 tablespoons olive oil with 1/3 cup water and drizzle this mixture over the garlic. Roast in a 350 oven for 25-30 minutes, or until the cloves are soft to the touch. Remove from the oven and set aside.

2. Rub the lamb chops with olive oil and season well with salt and pepper.

3. Cook the lamb chops in a preheated 12-inch skillet for 2-3 minutes per side. Remove from the skillet and keep them warm in an oven pre-heated to 300F.

4. Degrease the pan. Add the shallots and cook 1 minute. Add the vinegar and stock and bring to a boil.

5. Reduce liquid until only 3-4 tablespoons remain. Stir in the garlic and honey.

6. Remove the pan from the heat and whisk in the cool butter, 1-tablespoon at a time, until the sauce is thick and creamy.

7. Taste for seasoning and add salt and pepper as needed. Add the parsley. Serve the sauce over the lamb chops.