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1
In a large bag or bowl mix together 1/4 cup of red wine, 2 tbsp olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1- 1/2 shallots roughly chopped.
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2
Mix everything together well and set aside.
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3
Rinse and dry the lamb.
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4
Add it to the marinade and let stand for 1-3 hours for best result.
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5
Make sure the marinade is spread over each lamb chop.
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6
Wash the figs and remove the stems.
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7
Dice into a very small bits and set aside.
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8
Mince the remaining shallots and saute them in a pan with 2 teaspoons olive oil until they begin to caramelize.
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9
Add the figs and water to the saucepot, season with salt.
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10
Cook the figs down until theyre beginning to turn into a paste.
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11
Deglaze with 1/4 cup of red wine and the red wine vinegar.
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12
Cook on medium low heat until the sauce has reduced and thickened.
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13
Set aside.
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14
Bring the lamb chops out 30-45 minutes before you cook, and allow them to rise to room temperature for the best cooking results.
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15
Preheat your oven to 325 degrees.
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16
In a large saute pan add the remaining olive oil, and once it is hot add the lamb chops presentation side down.
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17
Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop.
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18
You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning.
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19
The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat.
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20
Once theyre brown, flip the chops and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top for medium rare.
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21
Let rest for a few minutes uncovered.
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22
Reheat the fig compote while the meat is resting and serve with the lamb chops.
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23
Garnish with sliced fresh figs, chopped rosemary and mint leaves.
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24
Enjoy.
