From: Chef Jason Wilson, Crush, Seattle. Yield: 6 servings.
6 lb. fresh lamb cops, frenched and cleaned
3 Tbsp. extra virgin olive oil
2 cloves garlic
1 sprig rosemary, chopped fine
3 Tbsp. kosher salt
1 tsp. black pepper
1/4 cup Rioja wine
2 bay leaves
1/4 cup rough chopped dried figs
1/4 cup rough chopped dried pears
1/4 cup rough chopped dried cranberries
1/4 cup rough chopped dates
1/4 cup pistachios
2 cups Rioja wine
3 tbsp. honey
1 tsp. cumin seed
1 tsp. fennel seed
Zest of 1 orange
1/4 cup mint leaves, packed tight
In a saute pan, simmer the wine with the fruits, cumin, fennel, orange and honey until fragrant and half the liquid has evaporated, roughly 7 minutes on medium- high heat. Remove half of the ingredients and place them in a blender with the mint and pistachios. Puree until basically smooth. Fold back into the remaining ingredients and keep warm for garnish with the lamb chops.
Preheat oven to 450¡F. Chop the rosemary roughly into the garlic and olive oil until a smooth constistency has resulted, place in a mixing bowl, add the salt and pepper, bay and wine. Toss the lamb chops in the bowl and marinate for 20 minutes before searing them in a saute pan on both sides (for 2 minutes each side on medium-high heat) and finishing them in the oven (at 450¡F) for an additional 4 minutes.
Garnish with the warm winter fruit mixture and Rioja.