Rack of Lamb with Fig-Port Sauce

  1. Preheat the oven to 450.
  2. Rub the lamb with 1 tablespoon of the olive oil.
  3. Season with salt and pepper and rub with rosemary and thyme.
  4. Heat the remaining olive oil in a medium ovenproof skillet.
  5. Add the lamb, fat-side down, and cook over high heat until browned, about 5 minutes.
  6. Turn and cook until lightly browned, about 1 minute.
  7. Add 1/2 cup of the port.
  8. Transfer the skillet to the oven and roast the lamb for 18 minutes, or until an instant-read thermometer registers 125 for medium-rare meat.
  9. Transfer the racks to a carving board; cover loosely with foil.
  10. Add the remaining 1/2 cup of port and the figs to the skillet.
  11. Bring to a simmer, scraping up the browned bits from the bottom of the pan.
  12. Add the stock and vinegar and simmer over moderately high heat until thickened, about 3 minutes.
  13. Season with salt and pepper.
  14. Carve the racks into chops and set 4 on each plate.
  15. Top with the figs, spoon on the sauce and serve.

lamb, olive oil, salt, rosemary, thyme, tawny port, mission figs, chicken stock, balsamic vinegar

Taken from www.foodandwine.com/recipes/rack-of-lamb-with-fig-port-sauce (may not work)

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