Best Rack Of Lamb With Figs Recipes

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GRILLED RACK OF LAMB WITH A PORT WINE FIG SAUCE



Grilled Rack of Lamb With a Port Wine Fig Sauce image

This was a recipe I got from a fellow chef at a food show many years ago. And I admit, it has evolved quite a bit over the years, but still has the same flavor. I love to use fresh figs and rosemary which to me are the key. Most Whole Foods or a gourmet market usually have fresh figs. You can use dried figs, but the fresh really take it over the top. Now I have a Sams Club by me, so anyone else who does ... check out their rack of lamb. I get 2 racks 9 each monthly for a very reasonable price, half the butcher or grocery store. This makes having a elegant dinner for friends very affordable.

Provided by SarasotaCook

Categories     Sauces

Time P1DT30m

Yield 6 3 Chops per serving, 6 serving(s)

Number Of Ingredients 18

3 -4 racks of lamb (8-10 ounces each, 4-6 chops)
1 cup olive oil
1 tablespoon fresh ground black pepper
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/8 cup fresh sage, chopped
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons minced garlic
1 cup fresh fig, 1/2 cut in quarters, 1/2 cut in half (you can also use 6-8 oz of dried figs but cook them all at once in the sauce. I just love the fresh )
1 small shallot, chopped fine
1 teaspoon olive oil
1/2 tablespoon fresh rosemary
1/2 teaspoon minced garlic
1 cup port wine
1 1/2 cups chicken broth
1 teaspoon balsamic vinegar
1 teaspoon butter, to top off the sauce

Steps:

  • Marinade -- Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
  • Fig Sauce -- Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
  • Lamb -- I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don't take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
  • Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
  • Serve and Enjoy -- I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
  • Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter -- just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.

Nutrition Facts : Calories 422.3, Fat 38.2, SaturatedFat 5.7, Cholesterol 1.7, Sodium 255.3, Carbohydrate 9.2, Fiber 1.2, Sugar 3.5, Protein 2.1

PAN SEARED RACK OF LAMB WITH FIG CHIPOTLE BARBEQUE SAUCE



Pan Seared Rack of Lamb with Fig Chipotle Barbeque Sauce image

Provided by Hans Rueffert

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

4 fire-roasted canned plum tomatoes, pureed
1 apple, peeled and cored
2 to 4 chipotle peppers in adobe sauce
1 tablespoon molasses
2 tablespoon honey
1/4 cup fig preserves, plus more to taste
Kosher salt
1 (8-bone) rack of lamb, trimmed of all fat
Olive oil

Steps:

  • In a food processor, combine the tomato puree, apple, 2 of the chipotles, the molasses, honey and fig preserves. Adjust the heat and sweetness by adding more chipotles or more figs preserve or both. Season with salt. Sauce may be made several days in advance and works well on all meats. If sauce becomes too thick, thin with a splash of water or apple cider.
  • Coat lamb with a little of the sauce, reserving most of the sauce for later. Refrigerate for al least 1 hour, up to overnight.
  • Heat a splash of olive oil in a skillet over high heat until just under the smoking point. Add the lamb carefully to the oil and sear for 2 to 3 minutes on each side. The sauce coating the lamb will caramelize and darken. Reduce heat and continue cooking until desired temperature (medium rare is recommended). Heat remaining barbeque sauce to warm. Slice chops and serve with sauce.

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