Lamb Chops With Fresh Fig Pan Sauce

• 1 tablespoon extra-virgin olive oil, divided
• 1/4 cup finely chopped shallots
• 8 ounces fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup shiraz or other spicy red wine
• 1/4 cup unsalted chicken stock
• 1 bay leaf
• 1 tablespoon honey
• 1 tablespoon cider or balsamic vinegar
• 1 teaspoon chopped fresh rosemary
• 12 (3-ounce) lamb rib chops, trimmed

1. Preheat oven to 400u0b0.
2. Heat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; swirl to coat. Add shallots; cook for 7 minutes or until tender, stirring frequently. Add figs; mash with a potato masher to break them up. Cook for 3 minutes or until figs start to break down, stirring frequently. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Increase heat to medium-high. Add wine; boil for 1 minute. Stir in stock and bay leaf. Reduce the heat to medium-low; simmer 10 minutes or until sauce thickens, stirring occasionally. Add honey and vinegar; simmer 5 minutes. Remove from heat; discard bay leaf. Stir in rosemary; cover and keep sauce warm.
4. Heat a large cast-iron skillet over medium-high heat. Brush lamb with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add lamb to skillet; sear 2 minutes on each side. Place pan in oven; bake at 400u0b0 for 4 minutes (for medium-rare) or until desired degree of doneness. Remove pan from oven; remove lamb from pan. Let lamb stand for 5 minutes before serving. Serve with sauce.
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extravirgin olive oil, shallots, brown turkey, salt, freshly ground black pepper, shiraz, bay leaf, honey, cider, rosemary, chops

Taken from www.myrecipes.com/recipe/lamb-chops-fresh-fig-pan-sauce (may not work)