Lamb With California Pinot-infused Fig Chutney

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 cup fig, chopped dried (california)
• 1 cup pinot noir wine
• 1/3 cup wine vinegar
• 2 tablespoons pure maple syrup
• 2 cinnamon sticks
• 1/2 cup boiling water
• 2 tablespoons kosher salt
• 1 1/2 cups red wine
• 1 1/2 cups water
• 1/2 cup pure maple syrup
• 1/2 cup rosemary, fresh
• 1 teaspoon pepper, coarse
• 4 fresh garlic cloves, smashed
• 1 1/2 lbs lamb tenderloin

Recipe

• 1 to make the chutney: stir ingredients together in small saucepan. heat to boil; reduce heat and simmer, covered, for 40 minutes. uncover; increase heat slightly and cook 10 minutes more or until liquid has evaporated. remove cinnamon sticks. (may be prepared several days ahead and stored in refrigerator.).
• 2 for brine, combine boiling water and salt in mixing bowl and stir to dissolve; cool. arrange a food-grade gallon-size resealable plastic bag in a large bowl to keep it upright and pour in salt water, remaining brine ingredients, and lamb; seal well. chill in the refrigerator for 48 hours, turning occasionally.
• 3 to cook, remove lamb from brine, discard the brine, drain and rinse thoroughly; pat dry. cook on a well-oiled grill over medium-high heat for about 40 minutes, turning occasionally, until lamb is cooked to the desired doneness. slice; serve with warm chutney and sprinkle with chopped fresh rosemary.