Description
A sophisticated and flavorful dish featuring a perfectly roasted rack of lamb with a rich, sweet fig and balsamic sauce. This Mediterranean-inspired recipe balances savory herbs with the natural sweetness of figs, making it an elegant choice for holiday dinners or special occasions.
Ingredients
Scale
Lamb and Herb Rub
- 1 to 1.5 pounds rack of lamb (8 ribs, frenched)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Fig Sauce
- 1/2 cup chicken or beef broth
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/2 cup dried figs, halved
- 1 tablespoon butter
Instructions
- Prepare the Herb Rub and Lamb: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Rub this mixture thoroughly all over the rack of lamb. Allow the lamb to rest at room temperature for 20 minutes to absorb the flavors and come slightly closer to room temperature before roasting.
- Roast the Lamb: Place the rack of lamb bone-side down in a roasting pan. Preheat your oven to 400°F (200°C) and roast the lamb for 20 to 25 minutes, or until the internal temperature reaches 125–130°F for medium-rare. Once done, remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 10 minutes to allow juices to redistribute.
- Prepare the Fig Sauce: While the lamb rests, combine the chicken or beef broth, balsamic vinegar, honey, and halved dried figs in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 8 to 10 minutes until the figs are tender and the sauce has thickened slightly. Stir in the butter to give the sauce a rich, silky finish.
- Serve: Slice the rack of lamb between the ribs into individual chops. Serve each portion with generous spoonfuls of the warm fig sauce drizzled over the top for a perfect balance of savory and sweet flavors.
Notes
- For enhanced flavor, marinate the lamb with the herb rub overnight in the refrigerator.
- When fresh figs are in season, substitute dried figs with fresh ones and reduce sauce cooking time slightly to prevent overcooking.
- Use a meat thermometer to ensure perfect medium-rare doneness.
- The resting period is essential for juicy, tender lamb.
Nutrition
- Serving Size: 2 ribs with sauce
- Calories: 410
- Sugar: 9 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
