Roasted rack of lamb in fig glaze
Ingredients
(serves six)
6 four-bone lamb racks
¼ cup butter melted
2tbs dried thyme
2tbs dried basil
1tbs dried tarragon
1tbs rosemary crushed
2tbs garlic diced
2tbs fresh or preserved figs
½ cup port wine
3 cups demi-glace
Method
Pre-heat oven to 400°F. Place lamb racks on a large baking pan with a 1in lip. Moisten with butter and season generously with thyme basil tarragon rosemary and garlic. Roast.
Once cooked place racks of lamb on a platter and keep warm. Scrape drippings from baking sheet into a 10in sauté pan. Add figs sauté for one to two minutes. Deglaze with port wine and reduce by half. Add demi-glace and simmer until sauce is slightly thickened.
To serve
Slice racks into four individual chops each and place on a 10in serving plate with a generous serving of the fig glaze.