1

Finely mince the garlic and rosemary. In a small bowl, mix with 2 tbsp Langnese Black Forest Honey, coriander, cumin, both mustards, 1 tbsp olive oil, a pinch of salt and pepper. Place lamb chops in a shallow dish, pour the marinade over lamb and rub in well. Cover and marinate for at least 20 minutes.

2

Preheat oven to 180 °C (Top/bottom heat: 200 °C). Halve the figs. In a small bowl, mix 1 tbsp Langnese Black Forest Honey with 1 tbsp balsamic vinegar. Place a spoonful of the mixture onto a parchment-lined baking tray and set the figs cut-side down on top. Roast for 15–20 minutes in the oven until soft and caramelized.

3

In a small bowl, whisk together the juice of half an orange, 1 tbsp Langnese Black Forest Honey, 1 tbsp balsamic vinegar, 2 tbsp olive oil, a pinch of salt and pepper and set the dressing aside. Roughly chop and toast the walnuts in a dry pan over medium heat until golden brown and let them cool down. Wash and dry salad leaves, slice the spring onion. Slice the remaining orange into segments and crumble the goat cheese.

4

Heat a grill pan over medium-high heat. Grill the marinated lamb chops for 3–4 minutes per side, depending on their thickness, until nicely browned. Let them rest briefly. Meanwhile, arrange the salad leaves on plates. Top with oranges, spring onion, toasted walnuts, and crumbled goat cheese. Drizzle with the dressing. Serve the salad alongside the roasted figs and grilled lamb chops.