Description

This elegant Rack of Lamb with Figs recipe combines tender, succulent lamb with a rich, sweet fig sauce enhanced by red wine and fresh herbs. Perfect for special occasions, the lamb is seared to develop a flavorful crust, then roasted to medium-rare tenderness. The fig sauce adds a luscious contrast with its natural sweetness and depth from balsamic vinegar, creating a beautiful balance of savory and sweet flavors.

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

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Instructions

Prepare the Rack of Lamb: Preheat the oven to 400°F (200°C). In a small bowl, combine olive oil, chopped rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the rack of lamb, coating it evenly. Let the lamb sit at room temperature for 15-20 minutes before cooking to ensure even roasting.
Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Add the rack of lamb and sear it for 2-3 minutes on each side until browned and caramelized. This step seals in the juices and develops a flavorful crust. Once seared, transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare doneness, adjusting the time if you prefer it more or less cooked.
Make the Fig Sauce: While the lamb is roasting, heat olive oil in a medium saucepan over medium heat. Add the chopped figs and cook for 2-3 minutes to soften them. Pour in the red wine, chicken broth, balsamic vinegar, honey, and fresh rosemary. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the figs break down, creating a rich, flavorful sauce. Season with salt and pepper to taste.
Rest the Lamb: When the lamb has reached your desired doneness, remove it from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender.
Serve: Slice the rack of lamb between the ribs into individual chops. Serve the lamb hot with the fig sauce drizzled over the top or on the side for dipping, allowing the savory and sweet flavors to complement each other beautifully.

Notes

For an accurate doneness check, use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
Letting the lamb rest after roasting is crucial for juicy meat.
The fig sauce can be prepared ahead of time and gently reheated before serving.
Use a heavy ovenproof skillet like cast iron for best searing results.
Adjust honey amount in the sauce according to your preferred sweetness level.