Lamb Chop with Fig Glaze

Name: Lamb Chop with Fig Glaze
Yield: 8
Ingredients: 2 cups heavy cream; 3/4 cup water; 1 cup toasted cashew nuts; 1/2 cup Port wine; 1/4 cup lemon juice; 2 tablespoons Worcestershire sauce; 1 tablespoon mustard; 1 kg lamb chops; 300 g dried figs; 10 slices of bacon (150g); Salt and black pepper to taste

1
2 cups heavy cream
2
3/4 cup water
3
1 cup toasted cashew nuts
4
1/2 cup Port wine
5
1/4 cup lemon juice
6
2 tablespoons Worcestershire sauce
7
1 tablespoon mustard
8
1 kg lamb chops
9
300 g dried figs
10
10 slices of bacon (150g)
11
Salt and black pepper to taste

Ingredients

1
2 cups heavy cream
2
3/4 cup water
3
1 cup toasted cashew nuts
4
1/2 cup Port wine
5
1/4 cup lemon juice
6
2 tablespoons Worcestershire sauce
7
1 tablespoon mustard
8
1 kg lamb chops
9
300 g dried figs
10
10 slices of bacon (150g)
11
Salt and black pepper to taste

Directions

1
In the evening, cut the lamb in half lengthwise without separating the halves
2
Open it up again from the inside out to form a large chop
3
Season with lemon juice, salt, and black pepper
4
Process the figs and cashews in a food processor until you get a paste
5
Spread it over the lamb and cover with bacon
6
Drizzle with Worcestershire sauce
7
Roll the meat, tie it with twine, and wrap in aluminum foil
8
Refrigerate
9
When time comes, preheat the oven to high temperature
10
Mix the heavy cream, mustard, Port wine, and water
11
Unwrap the lamb, brush it with the glaze, re-wrap it, and bake for 40 minutes
12
Remove the foil and bake, basting with a cup of water, for another 30 minutes
13
Blend the pan drippings in a blender
14
Serve the sliced meat accompanied by the sauce.