Description
Succulent rack of lamb with figs brings Mediterranean flavors dancing across your plate, promising an elegant culinary journey. Crisp herb crust and sweet fig glaze create perfect harmony, inviting you to savor each luxurious bite.
Ingredients
Scale
Meat:
- 1 rack of lamb (about 8 ribs)
Herbs and Seasonings:
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
Cooking and Flavor Enhancers:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Fig Sauce Ingredients:
- 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 tablespoon honey
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- Prepare the lamb by patting it dry and positioning on a baking sheet. Create a fragrant herb rub by blending olive oil, crushed garlic, chopped rosemary, thyme, salt, pepper, and Dijon mustard into a smooth paste. Massage the aromatic mixture thoroughly across the lamb’s surface, allowing it to marinate at room temperature for 25 minutes to enhance flavor penetration.
- Preheat the oven to 400F (200C). Heat an oven-safe skillet over medium-high heat. Sear the lamb fat-side down for 3 minutes until achieving a rich golden crust. Quickly flip and sear the opposite side for 2 minutes to lock in juices. Transfer the skillet directly into the preheated oven and roast for 18 minutes to reach medium-rare doneness (internal temperature 125-130F).
- While the lamb roasts, craft the fig sauce by combining whole figs, red wine, broth, honey, balsamic vinegar, and a pinch of salt in a saucepan. Simmer gently for 12 minutes, stirring periodically until the mixture thickens and figs soften. Use an immersion blender for a smooth consistency or keep slightly chunky for rustic texture.
- After removing lamb from oven, tent loosely with foil and allow to rest for 10 minutes. This critical step ensures redistributed juices and tender meat. Slice into individual chops and generously drizzle with the luscious fig sauce. Plate alongside roasted seasonal vegetables or creamy mashed potatoes for a complete gourmet experience.
Notes
- Choose a high-quality rack of lamb with even fat marbling for maximum tenderness and rich flavor.
- Use a meat thermometer to ensure perfect doneness, preventing overcooking and maintaining juicy meat.
- Swap rosemary and thyme with fresh oregano or marjoram for a unique Mediterranean twist.
- Create a gluten-free version by using cornstarch instead of Dijon mustard and ensuring all ingredients are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg