Roasted rack of lamb in fig glaze

11 September 2006
Roasted rack of lamb in fig glaze


(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


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.

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