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Rack of Lamb with Figs

Rack of Lamb with Figs
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Rack of Lamb with Figs combines tender, herb-crusted lamb with the luscious sweetness of fresh or dried figs, creating a rich and unforgettable flavor profile. Ideal for special dinners or impressing guests, this elegant yet simple recipe balances savory and sweet perfectly with easy-to-follow steps.

Ingredients

Scale

Main Ingredients

  • 1 rack of lamb, fresh and well-trimmed (about 1.5 to 2 lbs)
  • 8 to 10 fresh figs, halved or 6-8 dried figs (rehydrated)
  • 2 tablespoons fresh rosemary, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 2 tablespoons red wine or balsamic vinegar

Instructions

  1. Prepare the Lamb: Trim any excess fat from the rack of lamb and pat it dry with paper towels. Generously season all sides with salt, pepper, and finely chopped rosemary. Let the seasoned lamb rest at room temperature for about 30 minutes to evenly absorb the flavors.
  2. Sear the Rack: Heat olive oil in a heavy skillet over medium-high heat. Place the rack bone-side down and sear each side for 2 to 3 minutes until golden brown, creating a caramelized crust that locks in the juices.
  3. Prepare the Figs: If using fresh figs, halve them and lightly brush with honey. For dried figs, soak them briefly in warm water or red wine to rehydrate. Set aside while preheating the oven.
  4. Roast the Lamb: Transfer the seared rack to a preheated oven at 400°F (200°C). Roast for 15-20 minutes for medium-rare doneness, adjusting time as preferred. Halfway through cooking, baste the lamb with olive oil or pan drippings for extra richness.
  5. Make the Fig Sauce: In the same skillet used for searing, sauté the minced garlic gently. Add the prepared figs, drizzle with honey and a splash of balsamic vinegar or red wine. Cook the mixture for about 5 minutes until figs soften and the sauce thickens slightly.
  6. Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes to lock in juices. Slice between the bones and serve with the warm fig sauce spooned over the top for a stunning and flavorful finish.

Notes

  • Resting is Key: Always let the lamb rest after roasting to maintain juiciness and tenderness.
  • Room Temperature: Bring the lamb to room temperature before cooking for even doneness.
  • Use a Meat Thermometer: Aim for 130°F (54°C) internal temperature for perfect medium-rare results.
  • Don’t Skip Searing: Searing seals in juices and enhances the flavor through caramelization.
  • Fresh Figs Timing: Add fresh figs toward the end of cooking to avoid mushiness.

Nutrition

Keywords: rack of lamb, figs, lamb with figs, herb-crusted lamb, savory and sweet lamb, gourmet lamb recipe, fig sauce, holiday lamb dish

Find it online: https://recipesbykaeli.com/rack-of-lamb-with-figs/