| Recipe
info
|
Category:
Lamb
Rating:
5.00
Contributor:
marel
|
|
|
|
Rack of Lamb with Fig-Port Sauce
Serves 4.
• Two racks of lamb, bones Frenched
• 2 tablespoons olive oil
• salt and freshly ground pepper
• 2 tablespoon minced fresh rosemary
• 2 tablespoon minced fresh thyme
• 1/2 cup port
• 8 mission figs, halved (or quartered dried figs)
• 3/4 cup chicken stock or low-sodium broth
• 1 teaspoon balsamic vinegar
 This lamb recipe creates a rich fruity sauce using a pan roasting - deglaze - reduce technique. It's simple and quick to make, making it a good candidate for serving at a dinner party.
Soak the figs in the port for 1/2 hour before cooking.
Preheat the oven to 450-degrees. Rub the lamb with 1 tablespoon of the olive oil. Season with salt and pepper, rub with thyme and rosemary.
Heat the remaining oil in a medium ovenproof skillet. Add the lamb, fatside down, and cook on high heat until browned, about 5 minutes. Turn and cook until lightly browned, about 1 minute. Transfer the skillet to the oven and roast the lamb for about 18 minutes or until an instant read thermometer registers 125-degrees for medium-rare meat.
Transfer the lamb to a carving board, cover with foil loosely (the meat will continue to cook). Pour the port and figs into the skillet, bring to a simmer, and scrap the pan of the brown bits (de-glaze). Add the stock and vinegar and simmer over moderately high heat until thickened. Carve the racks into chops, place on plates. Add figs and pour sauce over top.
|
|
|
|
|
