Lamb Chops With Fig, Balsamic And Roasted Garlic Glaze
8 lamb chops 3/4-inch thick
2 tablespoons extra virgin olive oil
1/3 cup shallots, minced
1/3 cup balsamic vinegar
1 cup low sodium beef stock
1 head roasted garlic
1 tablespoon honey
6 tablespoons unsalted butter
3 tablespoons chopped Italian parsley
Salt and pepper
First, roast the garlic: Peel one head of garlic (or use 15-18 cloves pre-peeled garlic) and place the garlic in a small glass baking dish. Combine 2 tablespoons olive oil with 1/3 cup water and drizzle this mixture over the garlic. Roast in a 350°F oven for 15-20 minutes, or until the cloves are soft to the touch. Remove from the oven and set aside.
Next, rub the lamb chops with olive oil and season well with salt and pepper. Cook the chops in a large skillet for 2-3 minutes per side. Remove from the skillet and keep them warm in an oven pre-heated to 300°F.
Then, degrease the pan by adding shallots and cooking for 1 minute. Add the vinegar and stock and bring to a boil. Reduce liquid until by half, then stir in garlic and honey. Remove the pan from the heat and whisk in the butter, 1 tablespoon at a time, until the sauce is thick and creamy. Taste for seasoning and add salt and pepper as needed. Add the parsley and spoon the sauce over the lamb chops and serve.