Description
A succulent rack of lamb rubbed with fresh herbs and garlic, seared to perfection, and roasted to a tender medium-rare. Served with a rich and flavorful fig sauce made from dried figs, red wine, chicken broth, balsamic vinegar, and honey, this dish combines savory and sweet elements for an elegant and satisfying 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 the oven to 400°F (200°C). In a small bowl, combine 2 tablespoons olive oil, 2 teaspoons chopped rosemary, 2 teaspoons chopped thyme, minced garlic, salt, and freshly ground black pepper. Rub this herb mixture evenly over the rack of lamb. Let the lamb sit at room temperature for 15-20 minutes to absorb the flavors and reach room temperature before cooking.
- Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Add the rack of lamb and sear for 2-3 minutes on each side until the surface is nicely browned and caramelized. This step locks in the juices and adds flavor. After searing, transfer the skillet with the lamb to the preheated oven and roast for 15-20 minutes, or until medium-rare is reached (adjust cooking time for your preferred doneness).
- Make the Fig Sauce: While the lamb roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped dried figs and cook for 2-3 minutes until they soften. Pour in the red wine, chicken broth, balsamic vinegar, honey, and 1 tablespoon chopped fresh rosemary. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the figs break down into a luscious consistency. Season with salt and pepper to taste.
- Rest the Lamb: When the lamb finishes roasting, remove it from the oven and allow it to rest for 10 minutes. Resting helps redistribute the juices within the meat, making it juicy and tender.
- Serve: Slice the lamb rack between the ribs into individual chops. Plate the chops and drizzle the warm fig sauce on top or serve it alongside for dipping.
Notes
- Allowing the lamb to come to room temperature before cooking helps it cook more evenly.
- Searing the lamb before roasting develops a rich, caramelized crust and locks in flavor.
- Adjust roasting time based on the thickness of the lamb rack and desired doneness (use a meat thermometer: 130°F for medium-rare).
- The fig sauce can be made ahead and gently reheated before serving.
- Leftover fig sauce pairs well with other roasted meats or grilled vegetables.
