Lamb Chops with Fresh Fig Pan Sauce

Fresh figs cooked with red wine are the perfect filling for hearty lamb ribs.
Preheat the oven to 400 degrees.Preheat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; whisk to coat. Add the shallots; cook for 7 minutes or until tender, stirring frequently. Add the figs; mash them into a mashed potato masher. Cook for 3 minutes or until the figs start to boil, stirring frequently. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper.Increase the heat to medium-high. Add the wine; simmer for 1 minute. Add the broth and bay leaf. Reduce the heat to medium-low; simmer for 10 minutes or until the sauce thickens, stirring occasionally. Add the honey and vinegar; simmer for 5 minutes. Remove from heat; discard the bay leaf. Add rosemary; cover and keep sauce warm.Heat a large cast-iron skillet over medium-high heat. Brush the lamb with the remaining 1 teaspoon oil; sprinkle evenly with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the lamb to the skillet; saute for 2 minutes on each side. Place the baking tray in the oven; bake at 400 ° C for 4 minutes (for medium-deep-fried ones) or until the desired degree of readiness. Remove the baking sheet from the oven; remove the lamb from the pan. Let the lamb stand for 5 minutes before serving. Serve with the sauce.