Ingredients:

• 1 C. Cabernet Sauvignon
• 10 dried figs
• ⅓ C. Kalamata olives, pitted
• ⅓ C. fig vincotta (see note)
• 1 C. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 8 (5-6 oz.) lamb loin chops
  

Preparation:

Preheat a gas grill to medium-high heat.

Combine the wine, figs and olives in a small saucepan. Bring to a boil over medium heat. Cook until the figs are moist and plump, about 15 minutes. Strain the wine through a fine-mesh sieve set over a bowl. Set the figs and olives aside to cool. Return the wine to the saucepan and cook over medium until reduced to ¼ cup, about 10 minutes.

Put the figs, olives, fig vincotta and reduced wine in a food processor and pulse until a paste forms. Transfer to a mixing bowl and whisk in ⅔ cup of the olive oil in a slow steady stream until fully incorporated to create vinaigrette. Season to taste with salt and pepper.

Brush the lamb chops with the remaining ⅓ cup olive oil. Season generously with salt and pepper and grill until medium rare, about 4 minutes per side. Transfer to a platter and let rest for 5 minutes. Spoon the fig vinaigrette over the lamb and serve.

Note: Fig vincotta can be found in specialty gourmet shops. If it isn't available, balsamic vinegar can be used as a substitute.