Description
This elegant Rack of Lamb with Figs recipe combines tender, herb-crusted lamb roasted to perfection with a rich, sweet fig sauce infused with red wine and balsamic vinegar. Perfect for special occasions or a gourmet dinner, this dish offers a beautiful balance of savory and fruity 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
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.
- 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. Once seared, transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare, or adjust the time for desired doneness.
- 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, allowing them to soften. Add red wine, chicken broth, balsamic vinegar, honey, and fresh rosemary. Bring to a simmer and cook for about 10-12 minutes, stirring occasionally, until the sauce thickens and the figs break down. Season with salt and pepper to taste.
- Rest the Lamb: Once the lamb is done to your liking, remove it from the oven and let it rest for 10 minutes. This helps the juices redistribute, ensuring a juicy and tender lamb.
- Serve: Slice the rack of lamb between the ribs into individual chops. Serve the lamb with the fig sauce drizzled over the top or on the side for dipping.
Notes
- Allowing the lamb to come to room temperature before cooking ensures even cooking.
- Use an instant-read thermometer to check doneness: 135°F for medium-rare, 145°F for medium.
- The fig sauce can be prepared in advance and gently reheated before serving.
- For a stronger rosemary flavor, add a sprig to the sauce while simmering but remove before serving.
- Letting the lamb rest after roasting is essential for juicy, tender meat.
