Fig Balsamic Lamb Chops

Don loves lamb and this is a tasty way to prepare and serve it. This will serve 4 people and you can add fresh sliced peaches or papaya with spring mix greens as a base for the lamb.

• 1/4 cup fig balsamic vinegar
• 1/2 cup olive oil
• 8 bone-in lamb chops, frenched, about 1 inch thick
• coarse salt and freshly ground pepper
• 3 tbsp. toasted sunflower seeds

Whisk together the oil, vinegar together. Reserve 1/4 cup and pour the balance into a large sealable plastic bag.  Season the lamb with the salt and pepper and place in the plastic bag, refrigerating up to 3 hours.

Let the chops warm to room temperature and place a large skillet on a medium heat. Cook the lamb in batches, using an instant read thermometer check to see that the internal temperature is 125 (about 8 minutes). Do not let it touch the bone. Transfer to a plate to allow it to rest for 10 minutes.

Whisk the remaining marinade to combine. Put a handful of greens in the center of the plate, add some of the fresh fruit, along  with a sprinkle of sunflower seeds and drizzle with the marinade. Top with the lamb and serves.