1/4 Seedless Cucumber (grated) 1/4 White Onion (grated) 1/2 Garlic clove (grated) 1 cup Greek Yogurt (strained) 1/4 cup Mint (chopped) 1/2 Seedless Cucumber (diced) 3/4 teaspoon Salt 1/4 teaspoon ground Black Pepper
For the Yogurt: Take the grated cucumber, onion and garlic and press through a fine strainer to extract all the juice, reserve. Mix the yogurt, mint, diced cucumber, and just enough juice to loosen the yogurt, and season with salt and pepper. Set aside.
2 cups White Vinegar 1 teaspoon Saffron Threads 1/2 cup Sugar 1/4 cup Olive Oil
For the Saffron Reduction: Place all the ingredients except the oil in a non reactive sauce pan, bring to a simmer and reduce by 90%, it should resemble a syrup. Remove from heat and whisk in the oil.
2 cups Pomegranate Juice 2 tablespoons Chicken Stock Concentrate 1 tablespoon Salt 1 teaspoon Paprika
For the Pomegranate Syrup: Place the pomegranate juice in a small sauce pan and reduce by 60%. Add the chicken stock and salt and paprika and reduce by 20% more. It should be a syrupy consistency; reserve.
For the Lamb: Place the lamb chops, and all the spices, vinegar and oil in a mixing bowl. Allow to marinate for at least 30 minutes, or overnight. In a medium skillet over high heat, add 3 tablespoons olive oil and allow to get hot. Add the lamb and sear until the desired temperature.
3 Green Onions (julienned) 5 Black Mission Figs
For Plating: Place a small amount of the yogurt in the center of a plate, top with lamb chops. Dress the green onions in the saffron reduction, and place on top of the lamb chops. Drizzle with pomegranate syrup and scatter figs around the plate.