Directions

• Fig-Pine Nut JamPlace figs in small bowl and add warm water to cover; set aside.
• When soft, drain and transfer to food processor, adding all remaining ingredients for jam. Pulse to mix well, adding water if needed. Set aside.
• Polenta with Dried California Mission FigsIn large sauce pot, combine water and salt; heat to a boil. Reduce heat to low and stir in polenta. Cook, stirring frequently until thick. Set aside.
• Asparagus and Peas with Dried California FigsCook asparagus in lightly salted boiling water until tender; remove with slotted spoon or tongs and chill in ice water. Drain and set aside.
• Cook peas in same water for a few minutes just to blanch. Remove with slotted spoon and chill in ice water. Drain and set aside.
• Lamb ChopsPreheat oven to 375°F. Season chops lightly with salt and pepper on both sides.
• Heat olive oil in large, heavy skillet until very hot. Add lamb chops, a few at a time, and brown on all sides.
• Transfer to large oven-proof dish, and arrange in single layer. Roast at 375°F for about 15 minutes for medium rare—145°F, or longer for well done.
• Meanwhile, stir 2 tablespoons butter and eight chopped Mission figs into polenta and reheat adding water as needed.
• Melt 1 tablespoon butter in large heavy skillet; sauté two slivered, dried Calimyrna figs, lightly, and add cooked asparagus and peas. Season with salt and pepper; toss lightly in melted butter and reheat.
• When chops are desired doneness, serve immediately with Fig-Pine Nut Jam spooned on top, alongside polenta, asparagus, and peas.