Côtelettes d’agneau épicées, figues et réduction balsamique

Ingrédients

• 4 Lamb (Chops)
• 8 - 10 cloves Garlic
• 1 Sprig Rosemary
• 2 Green Chilies
• Sea Salt
• 2 tablespoons Olive Oil
• 6 Figs (half and fresh , sliced in)
• 1/4 cup Balsamic Vinegar
• 2 teaspoons Honey
• 1 Star Anise

Préparation

1. 1

   For the Lamb Chops

2. 2

   Grind together garlic, green chilies, rosemary, sea salt with a tablespoon of olive oil.

3. 3

   Marinate the chops in this mixture and set aside for anywhere between half an hour to two hours.

4. 4

   Heat a grill pan and add a tablespoon of olive oil. Add the lamb chops once the pan is sizzling hot. Cook on each side for 10-12 minutes.

5. 5

   For best results, let the chops rest for five minutes before serving.

6. 6

   For the Figs with Balsamic Reduction

7. 7

   Place the figs in a non stick grill pan on high heat. Grill them on either side for two minutes. We only want to scorch them slightly and not cook them to mush.

8. 8

   In a small pan, add the balsamic vinegar, honey and star anise. Bring it to a boil, and then simmer for 8 minutes. The sauce will thicken up but will still be pouring consistency.