Rack of Lamb with Fig-Port Sauce

• Two 1 1/4-pound racks of lamb, bones Frenched
• 2 tablespoons pure olive oil
• Salt and freshly ground pepper
• 1 tablespoon minced rosemary
• 1 tablespoon minced thyme
• 1 cup tawny port
• 8 fresh Mission figs, halved (see Note)
• 3/4 cup chicken stock or canned low-sodium broth
• 1 teaspoon balsamic vinegar

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)