Crusty lamb chops and Fig Confit

• Degrease and pare the chops.
• Make a lamb fond with the parures, the carrot, the onion and a bouquet garni (thyme and laurel) Brown the parures (the scraps) in a casserole and add the vegetables and the bouquet garni. Sprinkle with water.
• Brown the lamb chops, make an incision at the side and fill with fig confit. Next, coat the chops with breadcrumb, the English way ("à l'anglaise").
• Peel the potato and cut it into a cylindrical shape. Cut it into thin slices and arrange the slices so as to obtain a galette. Next, fry in a frying pan with a little olive oil.
• Next, make a purée with what's left over of the potato.
• Fry the lamb chops in a frying pan.
• Pass the fond, reduced to 3/4, through a chinois.
• Finish the sauce by adding the fig confit.
• Bake the figs in the oven with some butter and a little sugar for 4 minutes at 180 °C (make a crosswise incision on top of each fig).

Garnishing:

• Place the fig in the middle, circle with the purée, add the galette and finally arrange the chops on the dish. Add some sauce.