Last night's lamb

Grilled up a 1/2 a rack of lamb last night. Marinated it in soy sauce, balsamic vinegar, evoo & garlic for a couple of hours. Then put Penzey's lamb seasoning on it and seared it at about 600, then brought the temp down to 400 and roasted it for 15 minutes. Deeeeelish.

But the best part of the meal was the salad. I poached some black figs in port wine. Let them cool and those, goat cheese, toasted pecans and red onion on Mache lettuce. Topped it with a homemade balsamic vinegrette. Sooooo good!