Description
A succulent rack of lamb seasoned with fresh herbs and garlic, seared to caramelized perfection, then roasted to medium-rare, and served with a rich, sweet fig sauce made from dried figs, red wine, balsamic vinegar, and honey. This elegant dish combines savory and sweet flavors, perfect for a special occasion or a gourmet 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 your oven to 400°F (200°C). In a small bowl, mix olive oil, chopped rosemary, thyme, garlic, salt, and pepper. Rub this herb mixture evenly over the entire rack of lamb. Let the meat sit at room temperature for 15-20 minutes to absorb the flavors and ensure even cooking.
- Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Place the rack of lamb in the skillet and sear each side for 2-3 minutes until browned and caramelized. Once the lamb is nicely seared, transfer the skillet directly into the preheated oven and roast for 15-20 minutes for medium-rare. Adjust roasting time if you prefer different doneness.
- Make the Fig Sauce: While the lamb is roasting, heat olive oil in a medium saucepan over medium heat. Add chopped dried figs and cook for 2-3 minutes until softened. Pour in red wine, chicken broth, balsamic vinegar, honey, and fresh rosemary. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and figs break down. Season with salt and pepper to taste.
- Rest the Lamb: Remove the lamb from the oven once it reaches your desired doneness. Let it rest for 10 minutes on a cutting board; this resting period allows juices to redistribute, making the lamb tender and juicy.
- Serve: Slice the rack of lamb between the ribs into individual chops. Plate the chops and drizzle the fig sauce over them or serve the sauce on the side for dipping. Enjoy a flavorful and elegant meal.
Notes
- Allowing the lamb to come to room temperature before cooking helps promote even cooking.
- Adjust roasting time depending on preferred doneness: less for rare, more for medium-well.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
- If you prefer, substitute red wine with grape juice or additional chicken broth for a non-alcoholic sauce.
- Resting the meat after roasting is crucial to preserve its juiciness.
