Tummy-warming lamb T-bones with figs, mint

Place the dried figs in a bowl and cover with the orange juice and balsamic vinegar. Let sit for at least 1 hour. Preheat an oven to 450 degrees. Preheat a large, heavy-bottomed sauté pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Season the lamb T-bones on both sides with salt and pepper and place in the pan.

Sear the T-bones on all sides over medium high heat. Place entire pan into the oven and let cook for about 5 minutes. Remove pan from oven and transfer T-bones to a warm plate to let rest. Strain the fig liquid and reduce in a large sauce pot. When the liquid begins to thicken a little add the soaked figs and reduce until liquid becomes a glaze. Swirl in butter until fully incorporated. 

To plate: Place two T-bones on each plate. Top with the glazed figs and sauce. Garnish each plate with fresh figs and chopped mint. 

Serve immediately.

In a bowl, sprinkle sugar over apples to lightly coat. In a large sauté pan, sauté apples in canola oil until golden brown. Transfer apples to a plate lined with a paper towel. In another large sauté pan, render bacon in 2 tablespoons of canola oil until nicely browned. Remove bacon from pan, but leave the fat. In the same pan brown the brussels sprouts in the bacon fat on the cut side until golden. 

Add the miso glaze and reduce until it clings to the sprouts. Swirl butter into pan until fully incorporated into the glaze. Add bacon and apples to the sprouts and stir to fully coat all ingredients. 

Transfer to a serving bowl and top with mint chiffonade.

For the glaze: In a large pot, bring sake to a boil and then reduce by 2/3. Add chicken stock and garlic and reduce mixture by half to yield about 2 cups of liquid. Add miso paste, honey and sriracha. Strain.