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Rack of Lamb with Figs

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This Rack of Lamb with Figs is an elegant and flavorful dish, perfect for a special occasion or holiday meal. The rich, tender lamb pairs beautifully with the sweetness of figs, enhanced by a savory herb crust and a luscious fig sauce. A delicious and impressive main course for festive dinners!

Ingredients

Scale

  1. For the Lamb:

    • 1 rack of lamb (about 8 ribs)
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 tbsp fresh rosemary, chopped
    • 1 tbsp fresh thyme, chopped
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp Dijon mustard

    For the Fig Sauce:

    1. 1/2 cup dried figs, chopped
    2. 1/2 cup red wine (or balsamic vinegar for a non-alcoholic version)
    3. 1/2 cup beef or chicken broth
    4. 1 tbsp honey
    5. 1/2 tsp balsamic vinegar
    6. 1/4 tsp salt

Instructions

  • Prepare the Lamb: Preheat oven to 400°F (200°C). Pat the rack of lamb dry and place it on a baking sheet or roasting pan. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard into a paste. Rub the herb mixture evenly over the lamb. Let sit for 15-30 minutes at room temperature for better flavor.
  • Sear & Roast: Heat a large oven-safe skillet over medium-high heat. Sear the lamb, fat side down, for 2-3 minutes until golden brown. Flip and sear the other side for another 2 minutes. Transfer to the oven and roast for 15-20 minutes for medium-rare (internal temp of 125-130°F). Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing.
  • Make the Fig Sauce: In a small saucepan over medium heat, combine figs, red wine, broth, honey, balsamic vinegar, and salt. Simmer for 10-12 minutes, stirring occasionally, until the figs are soft and the sauce thickens slightly. Blend the sauce with an immersion blender or leave it chunky for texture.
  • Serve & Enjoy: Slice the lamb into individual chops and drizzle with the fig sauce. Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • You can adjust the sweetness of the fig sauce by adding more honey if desired.
  • For a richer sauce, you can substitute beef broth for chicken broth.
  • Letting the lamb rest after roasting helps maintain its juiciness.

Nutrition

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