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Rack of Lamb with Figs

Rack of Lamb with Figs
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Rack of Lamb with Figs is a gourmet dish combining tender, juicy lamb with the natural sweetness of caramelized figs. This elegant and balanced recipe offers a perfect harmony of savory and sweet flavors, enhanced by aromatic herbs and a luscious fig glaze, ideal for special occasions or an impressive home-cooked meal.

Ingredients

Scale

Main Ingredients

  • 1 rack of lamb (about 8 ribs), trimmed and frenched if desired
  • 8–10 fresh ripe figs, halved
  • 3–4 garlic cloves, whole
  • 2–3 sprigs fresh rosemary, finely chopped plus some whole for roasting
  • 2 tablespoons olive oil, plus more for sautéing figs
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Rack: Trim excess fat from the lamb rack, leaving a thin layer for tenderness and flavor. Optionally french the bones for presentation. Pat the meat dry, season generously with salt, freshly ground black pepper, and finely chopped rosemary. Let rest at room temperature for 20–30 minutes.
  2. Sear the Lamb: Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Place the rack fat-side down and sear for 3-4 minutes until golden and caramelized. Flip and sear the other side for 2-3 minutes to lock in juices and flavor.
  3. Roast with Garlic and Rosemary: Add whole garlic cloves and rosemary sprigs to the skillet around the lamb. Transfer the skillet to a preheated 400°F (204°C) oven and roast for 15-20 minutes for medium-rare doneness (135°F internal temperature), or longer if preferred. Use a meat thermometer for accuracy.
  4. Prepare the Fig Glaze: While the lamb roasts, halve the fresh figs and sauté gently in a small pan with a drizzle of olive oil, balsamic vinegar, and a pinch of salt. Cook until figs soften and the vinegar reduces to a syrupy glaze. Set aside to cool slightly.
  5. Rest and Glaze: Remove the lamb from the oven and let it rest for 10 minutes to allow juices to redistribute. During this time, baste the lamb with butter and brush the fig glaze generously over the meat for a glossy sweet-savory finish.
  6. Slice and Serve: Using a sharp knife, slice the rack between the bones into individual chops. Arrange on a plate, add extra fig glaze on top or to the side, and garnish with fresh rosemary or thyme for aroma and presentation.

Notes

  • Bring the lamb to room temperature before cooking to ensure even cooking.
  • Use a meat thermometer to achieve your preferred doneness and avoid overcooking.
  • Allow the lamb to rest after roasting for tender, juicy meat.
  • Choose ripe figs with soft texture and smooth skin for optimal sweetness.
  • Use an oven-safe skillet for smooth transition from searing to roasting.

Nutrition

Keywords: rack of lamb, lamb recipe, figs, fig glaze, gourmet lamb, roasted lamb, lamb with fruit, savory and sweet lamb, dinner recipe, special occasion meal

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