Yield: 12 servings.

12 lamb loin chops, 6 oz. each
3 Tbsp. olive oil
2 Tbsp. kosher salt
2 Tbsp. black pepper, cracked
1 cup shallots, minced
1 Tbsp. garlic, minced
1 cup balsamic vinegar
1½ cups figs, dried, diced
3 Tbsp. honey
1 qt. lamb or veal stock
½ sweet butter, cold, cut into pieces
½ cup parsley, minced
3 qt. salad greens, sturdy
3 cups grape tomatoes, halved
3 cups seasoned croutons, optional

Brush lamb chops with oil and season with salt and pepper. Sear well on both sides in a hot skillet, 1 to 2 minutes per side. Place chops on a full-size sheet pan. Roast at 350°F in convection oven (or 400°F conventional oven) for 5 to 6 minutes to an internal temperature of 140°F, or cover and chill until ready to use.

Add remaining oil to skillet; heat over medium-high heat. Add shallots and garlic; sauté 1 to 2 minutes. Deglaze the pan with vinegar, figs and honey; simmer 1 to 2 minutes. Add stock; bring to a boil and reduce sauce by half, stirring occasionally. Just before serving, swirl in butter pieces and parsley.

To serve: For each serving, plate one lamb chop over the top of 1 cup of greens; ladle with 1/3 cup sauce. Garnish with ¼ cup tomato halves and ¼ cup of croutons if desired.