Lamb chops with figs and olives
1 cup dried figs, stems removed 1 cup boiling water 3/4 cup mix of green and kalamata olives, plus 1/4 cup for 3 tablespoons olive oil 2 tablespoons pine nuts 1 tablespoon balsamic vinegar 1 clove garlic, peeled 1 teaspoon minced fresh rosemary 2 pounds lamb chops salt and freshly ground black pepper
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