Description
This elegant Rack of Lamb with Figs recipe features a beautifully roasted rack of lamb seasoned with fragrant herbs and served alongside a rich, balsamic fig sauce. Perfect for special occasions or an impressive holiday dinner, this Mediterranean-inspired dish balances savory lamb with the natural sweetness of figs and honey, creating a memorable main course that’s as delicious as it is visually stunning.
Ingredients
Scale
Lamb and Herb Rub
- 1 to 1.5 pounds rack of lamb (8 ribs, frenched)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Fig Sauce
- 1/2 cup chicken or beef broth
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/2 cup dried figs, halved
- 1 tablespoon butter
Instructions
- Prepare the Herb Rub: In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a fragrant herb rub.
- Season the Lamb: Rub the herb mixture all over the rack of lamb thoroughly, ensuring even coverage. Let the lamb rest at room temperature for 20 minutes to allow the flavors to meld.
- Roast the Lamb: Preheat your oven to 400°F (204°C). Place the seasoned rack of lamb bone-side down in a roasting pan. Roast in the preheated oven for 20 to 25 minutes until the internal temperature reaches 125–130°F for medium-rare doneness.
- Rest the Lamb: Remove the lamb from the oven and tent it loosely with foil. Allow it to rest for 10 minutes so the juices redistribute, resulting in tender, juicy meat.
- Make the Fig Sauce: While the lamb rests, combine chicken or beef broth, balsamic vinegar, honey, and halved dried figs in a small saucepan. Simmer over medium heat for 8 to 10 minutes until the figs soften and the sauce thickens slightly.
- Finish the Sauce: Stir in the butter to the hot fig sauce, whisking until it melts completely, creating a silky, rich texture.
- Serve: Slice the rack of lamb between the ribs. Plate the slices and spoon warm fig sauce over the top or on the side for an elegant presentation.
Notes
- For enhanced flavor, marinate the lamb overnight with the herb rub before cooking.
- Fresh figs can be substituted for dried figs when in season; reduce cooking time slightly as fresh figs cook faster.
- Use a meat thermometer to ensure perfect doneness.
- Letting the lamb rest after roasting helps keep the meat juicy.
