Description
This elegant Rack of Lamb with Figs recipe features tender, perfectly roasted lamb crusted with fresh herbs and garlic, accompanied by a rich and slightly sweet fig sauce made with dried figs, red wine, and balsamic vinegar. Ideal for special occasions or a sophisticated dinner, this dish combines savory and fruity flavors, promising a memorable meal.
Ingredients
Scale
For the Rack of Lamb
- 1 rack of lamb (8 ribs), trimmed and frenched
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
For the Fig Sauce
- 1 cup dried figs, chopped
- 1 tablespoon olive oil
- ½ cup red wine
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Prepare the Rack of Lamb: Preheat your oven to 400°F (200°C). In a small bowl, mix together olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this herb mixture evenly all over the rack of lamb. Allow the lamb to rest at room temperature for 15-20 minutes to absorb flavors and ensure even cooking.
- Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Place the rack of lamb in the hot skillet and sear for 2-3 minutes on each side until browned and caramelized. Transfer the skillet with the lamb into the preheated oven and roast for 15-20 minutes for medium-rare doneness, or longer if preferred.
- Make the Fig Sauce: While the lamb roasts, heat olive oil in a medium saucepan over medium heat. Add the chopped dried figs and cook for 2-3 minutes until softened. Pour in red wine, chicken broth, balsamic vinegar, honey, and add fresh rosemary. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and figs break down. Season with salt and pepper according to taste.
- Rest the Lamb: Remove the lamb from the oven once it reaches your desired doneness and let it rest on a cutting board for 10 minutes. Resting allows the meat juices to redistribute, resulting in a juicier and more tender bite.
- Serve: Slice the rack of lamb between the ribs into individual chops. Plate the chops and drizzle with the warm fig sauce or serve the sauce on the side for dipping. Enjoy this flavorful and elegant dish!
Notes
- To ensure even cooking, allow the rack of lamb to come to room temperature before roasting.
- Adjust roasting time according to your preferred level of doneness: 15 minutes for medium-rare, longer if you prefer medium or well-done.
- Use a meat thermometer to check internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare.
- The fig sauce can be made a day ahead and gently reheated before serving.
- Leftover lamb makes excellent sandwiches or salads the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
