Grilled Lamb Porterhouse with Fig-Cascabel Sauce

INGREDIENTS

• 1/2 cup port wine
• 4 cups chicken stock
• Flat-leaf parsley leaves, for garnish
• 1/4 cup cascabel chile puree
• 1 1/2 cups red wine vinegar
• Salt and freshly ground black pepper
• Touch of honey
• 1 cup orange juice
• 1 cup chopped dried figs
• 1 cup sugar
• 8 lamb porterhouse chops, 4 to 5 ounces each
• 2 tablespoons pure olive oil
• Fig-Cascabel Sauce, recipe follows