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This looks like a lot of work, but it sounds perfect for that special evening… serve with a wonderful scotch, of course~

Lamb Chops with Fresh Figs and Whisky
Serves 2 – serve on a bed of barley with winter cherries

4-6 baby lamb chops

1½ tbs olive oil, 1tsp butter

1 tbs chopped shallot

1 clove garlic chopped

1½ tsp coarsely ground black pepper

½ tsp red peppercorns

1¼ quart cups very rich veal stock ( you can substitute a low sodium beef broth and chicken broth in equal measures for the veal stock)

¼ cup single malt

4 fresh figs (carefully peeled and quartered at room temperature)

4 rosemary stalks

½ cup dried cherries (soaked in 6 tbs of slightly warmed whisky for 1 hour)

1/3 cup medium scotch barley

1½ cups water

Directions:

• Bring 1½ cups of water to boil, add barley and ½ cup veal stock, cover and simmer 45 mins/until all liquid is absorbed.
• Stir in soaked cherries and peppercorns, reserving 15 cherries for lamb dish, cover.
• Saute shallot and garlic in oil and butter over low heat. When soft, remove half. Raise heat to medium, add chops and cook for 3 mins on each side.
• Lower heat, add ¾ cup veal stock, black pepper and whisky.
• Remove chops and cover, simmer sauce, add salt to taste, add 15 dried cherries and reduce sauce by about 1/3rd.
• Season barley, arrange on plates, arrange chops and figs on barley bed, spoon sauce over, garnish with rosemary stalks.

Thank you to scotchwhisky.net (http://www.scotchwhisky.net/cooking/index.htm) for the wonderful recipe.

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