This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 6 Lamb Chops
  
• 2 T. Olive Oil
  
• Salt and freshly cracked Pepper
  
• 1 sprig Rosemary (about 6”) plus ½ t. chopped
  
• 3 Thyme Sprigs
  
• 1 cup Port Wine
  
• 8 dried Turkish figs, chopped
  
• 1 shallot, minced
  
• 2 T. Balsamic or pomegranate Vinegar
  
• 2 T. Honey
  
• 3/4 cup Chicken stock
  
• 2 T. Butter
  
• Salt to taste

Directions:

Step 1: Preheat the grill to medium high. Mix together the olive oil, black pepper and the leaves from the sprigs of rosemary and thyme. Brush the chops on both sides and grill to desired doneness, brushing with the oil to prevent drying out. Rest on a plate covered with foil while making the sauce.

Step 2: While chops grill, place the figs, shallot, balsamic vinegar and honey, chicken stock and the port to a saucepan and boil over medium heat for about 5 minutes. Place in a blender and add the additional ½ t. chopped rosemary. Blend until smooth. Add the butter process until mixed in. Season with salt & pepper

 
Step 3: Serve the sauce with the chops.