Pat's Lamb Chops With Orange-Fig-Pecan Relish

Even if you're not a fan of lamb, it's worth giving this unique recipe a try. The sweet relish might just make a believer out of you.

For the lamb: In a long glass casserole dish, combine mustard, honey, garlic, salt, orange juice, Worcestershire sauce and rosemary, mixing well.
Add the lamb chops, turning in the mixture to coat well. Place dish in refrigerator to marinate for 30 minutes to 1 hour.
Prepare the grill. Remove the chops from marinade and cook over a hot fire for 3 to 4 minutes on each side. Serve with the orange-fig-pecan relish.
For the relish: In a small pan, simmer the figs and zest, partially covered, for about 5 minutes, or until figs are tender and most of the water is gone.
Transfer to a bowl and allow to cool.
Stir in the orange, honey and rosemary, and let stand for at least 30 minutes.
Stir in the pecan pieces and serve with the lamb chops.

To roast garlic: Preheat the oven to 400 degrees F. With a sharp knife, slice off the pointed end of the head of the garlic, exposing the ends of the cloves. Wrap garlic loosely in heavy-duty foil and bake for 45 to 60 minutes, or until cloves feel soft to the touch. Remove from the oven and cool. Squeeze each clove to force the roasted meats out. Mash in a bowl until it forms a paste.