Lamb Chops with California Fig Salsa

Honey Glazed Lamb Chops with California Fresh Fig Salsa

Servings: 8

California Fresh Fig Salsa

  • 1 cup firm-ripe California Fresh Figs, diced
  • 1 fresh green onion, sliced
  • 1 medium tomato; peeled, seeded and coarsely chopped
  • 1/2 cup diced ripe fresh mango
  • 1 tablespoon finely chopped fresh mint
  • 1 clove garlic, minced
  • 1 jalapeño pepper, minced
  • 1 teaspoon grated lime peel
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon balsamic vinegar
  • Salt and pepper; to taste

Honey Glazed Lamb Chops

  • 1 2/3 cups red balsamic vinegar, divided
  • 1 cup extra virgin olive oil
  • Salt; to taste
  • 3 1/2 tablespoons minced garlic
  • 3 1/2 tablespoons chopped fresh rosemary
  • 5 tablespoons honey
  • 8 small lamb loin chops (4 ounces each)

Nutritional Information

Calories 560 (59% from Fat); Total Fat37g; Saturated Fat 7g; Mono Fat 25g; Poly Fat 3g; Cholesterol 85mg; Sodium 95mg; Potassium 502mg; Carbohydrate 29g; Sugar 23g; Dietary Fiber 1g; Protein 28g;
Daily Values: Vitamin A 628; Vitamin C 16; Calcium 57; Iron 3.


  1. For Fig Salsa, combine all ingredients and chill several hours to blend flavors.

  2. 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 6 to 36 hours.

  3. To serve, combine remaining 2/3 cup vinegar with 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.