Rack of lamb with figs is a delightful dish that combines succulent lamb with the sweet and earthy flavors of dried figs. This dish has a rich history that dates back centuries and showcases the versatility of lamb as a gourmet ingredient.

Lamb has been a popular meat choice in various cuisines around the world for centuries. It has been consumed by ancient civilizations such as the Greeks, Romans, and Persians, who appreciated its tender texture and distinctive flavor. The tradition of roasting lamb racks can be traced back to medieval European kitchens, where it was often served as a centerpiece for special occasions and feasts.

Dried figs, on the other hand, have a history that predates recorded time. Figs were cultivated in ancient Egypt and were highly valued for their sweetness and nutritional value. They spread throughout the Mediterranean region and became a staple ingredient in many traditional dishes. Figs were often used in both sweet and savory preparations, offering a unique balance of flavors.

The combination of lamb and figs creates a harmonious blend of tastes that complement each other. The natural sweetness of the figs enhances the savory flavor of the lamb, resulting in a dish that is both hearty and delicately sweet.

PREP: 30 MIN.

BAKE: 45 MIN.

MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 racks of lamb (2 pounds each)
• 1 teaspoon salt, divided
• 1 cup water
• 1 small onion, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 1 cup port wine or ½ cup grape juice plus ½ cup reduced-sodium beef broth
• 10 dried figs, halved
• ¼ teaspoon pepper
• ½ cup coarsely chopped walnuts, toasted

INSTRUCTIONS

1. Rub lamb with ½ teaspoon of salt. Place meat side up on a rack in a greased roasting pan.
2. Bake the lamb, uncovered, at 375°F for 45-60 minutes or until the meat reaches the desired doneness. For medium-rare, a thermometer should read 145°F; medium, 160°F; well-done, 170°F.
3. Remove the lamb from the oven and transfer it to a serving platter. Cover it loosely with foil to keep it warm.
4. Add 1 cup of water to the roasting pan and stir to loosen the browned bits from the pan. Using a fine sieve, strain the mixture, and set the drippings aside.
5. In a small saucepan, sauté the finely chopped onion in canola oil until tender. Add the minced garlic and cook for an additional minute.
6. Stir in the cornstarch until it is blended, then gradually add the port wine (or grape juice and beef broth mixture), the reserved drippings, halved figs, remaining salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to medium-low. Cook the sauce, uncovered, for about 10 minutes or until the figs are tender and the sauce has thickened, stirring occasionally.
8. Sprinkle the coarsely chopped walnuts over the rack of lamb.
9. Serve the lamb with the fig sauce on the side.

The result is a beautifully presented dish with tender, flavorful lamb accompanied by a luscious fig sauce. The sweetness of the figs, combined with the nuttiness of the walnuts, adds depth and complexity to the overall flavor profile. This rack of lamb with figs is a perfect choice for a special occasion or a gourmet dinner.