Description
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
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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:
- 1/2 cup dried figs, chopped
- 1/2 cup red wine (or balsamic vinegar for a non-alcoholic version)
- 1/2 cup beef or chicken broth
- 1 tbsp honey
- 1/2 tsp balsamic vinegar
- 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
- Serving Size: 1 chop with sauce
- Calories: 450
- Sugar: 12g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg