Brioche Rosemary Crusted Lamb Loin Chops With a Shallot Fig Balsamic Reduction

Ingredients

• 8 Lamb Loin Chops (2 per person)
• 3 C brioche bread cut into chunks and toasted under broiler
• 1 ½ T chopped fresh rosemary
• 1/3 C finely grated Parmigiana Reggiano cheese
• 2 T chopped fresh shallot
• 1 ½ t kosher salt + ½ t black pepper
• 5 T Olivezia Rosemary Infused Olive Oil + 3 more T for cooking
• 2 T unsalted melted butter + 1 T for cooking
• 1 half of a small shallot, sliced thinly
• ¼ C Olivezia Fig Balsamic Vinegar
• ½ C chicken stock (or a good Cabernet if you prefer)
• ½ t salt + ½ t pepper
• 2 T salted butter
• 2/3 C fresh Italian leaf parsley, very finely chopped
• 2 heaping T fresh mint leaves very finely chopped
• Zest from one large lemon
• ¼ t kosher salt + 1/8 t black pepper
• 3 ½ t plain olive oil
• Optional: ½ t grated fresh garlic