Lamb Loin With Fig Chutney

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Washington Post


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1 cup red wine vinegar

12 ounces (1 1/2 cups) root beer, preferably Virgil's

8 ounces dried Black Mission figs, stemmed and coarsely chopped (a scant 2 cups)

1/4 cup finely chopped shallot (1 large or 3 small)

1/8 teaspoon ground allspice or ground cloves

1/2 teaspoon mustard seeds

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 rack Australian lamb (about 8 chops, 3/4 to 1 pound total)

1/2 teaspoon dried rosemary, preferably ground

Kosher salt

Freshly ground black pepper

1/2 baguette, about 12 inches, cut into 16 to 18 thin slices

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