Petite Lamb Chops
6-8 Petite Lamb Chops (about one rack split)
2-3 Tbsp. Rib, Roast & Steak Rub
2-3 Tbsp. Extra Virgin Olive Oil
1 jar Robert Rothschild Farms Smoky Fig & Roasted Garlic Spread
1/2 cup White Wine
12 Golden Raisins
4-5 Apricots, sliced thin
1/4 cup Flat Italian parsley, chopped fine
Macerate raisins and apricots in wine for at least 30 minutes.
Coat lamb chops with extra virgin olive oil and then coat well with rub.
Sear in a skillet on medium-high heat (with remaining oil) for 3 minutes a side, or until medium-rare.
Remove lamb chops to platter.
Add wine, raisins and apricots and simmer for 5 minutes.
Add Smoky Fig & Roasted Garlic Spread and parsley.
Bring to a simmer, simmer for 7-10 minutes until slightly reduced.
Serve lamb chops with fig chutney.