Ingredients
Lamb:
2 tablespoons of extra virgin olive oil
1 tablespoon of chopped fresh rosemary
3 garlic cloves minced
2 teaspoons of Dijon mustard
1 teaspoon of chopped fresh thyme
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
2 (1 3/4 - 2 pound) of racks of lamb Frenched
Sauce:
1 tablespoon of extra virgin olive oil
1/3 cup of chopped shallots
2 tablespoons of balsamic vinegar
1/2 cup of low sodium chicken broth
1 sprig of fresh thyme
3/4 cup of ruby port
12 dried black mission figs quartered lengthwise
1 teaspoon of sugar
2 tablespoons of unsalted butter
1/4 teaspoon of salt
Directions
- Preheat the oven to 450°F. Coat a large shallow baking sheet with cooking spray
- For the Lamb: Combine the oil, rosemary, garlic, mustard, and thyme in a small bowl. Rub the mixture over the entire surface of the lamb. Let stand at room temperature 30 minutes.
- Just before roasting, season the lamb with salt and pepper. Place one rack with the bones facing up and the meaty part of the chop facing outward on the pan. Lean the second rack on the first, again facing the meatiest part of the chop outward. Alternate the bones from each rack to interlace them. Roast 25-26 minutes, or until a meat thermometer inserted through the center of the meat registers 125-130°F for medium rare. Let the racks rest 5-10 minutes before cutting into chops. (The temperature of the meat will increase by another 5 degrees or so.)
- For the Sauce: Heat the oil in a small saucepan over medium-high heat. Add the shallots and cook 1 minute. Pour in the vinegar, bring to a boil and cook until the mixture looks like wet sand, about 1 minute. Add the chicken broth and thyme, return to a boil and cook until reduced by about half, about 3 minutes. Stir in the port, figs, and sugar; return to a boil and cook until slightly thickened and figs have plumped, about 5 minutes. Remove from the heat and add the butter and salt, stirring until melted. Serve over lamb.
