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Rack of Lamb with Figs

Rack of Lamb with Figs
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Rack of Lamb with Figs is a sophisticated yet approachable gourmet dish that perfectly balances the rich, earthy flavors of tender lamb with the natural sweetness of figs. Ideal for special occasions or an indulgent dinner, this recipe features a succulent rack of lamb glazed with honey and balsamic vinegar, roasted alongside juicy figs, and enhanced by aromatic garlic and fresh rosemary. The result is a beautifully presented meal that merges savory, sweet, and herbal notes into a memorable culinary experience.

Ingredients

Scale

Lamb and Seasonings

  • 1 fresh rack of lamb (about 1.5 to 2 lbs) with a thin layer of fat
  • 3–4 garlic cloves, minced
  • 2 tbsp fresh rosemary, finely chopped
  • Salt, to taste
  • Black pepper, to taste

Figs and Glaze

  • 8–10 fresh figs, halved (or substitute with dried figs soaked in warm water for 10 minutes)
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey (or maple syrup/agave for vegan alternative)

Instructions

  1. Prepare the Lamb: Trim any excess fat from the rack of lamb, leaving a thin layer to ensure juiciness. Pat the meat dry with paper towels. Generously season all sides with salt, black pepper, minced garlic, and finely chopped rosemary. Allow the seasoned lamb to rest at room temperature for about 20 minutes to absorb the flavors and promote even cooking.
  2. Sear the Rack: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the rack of lamb on all sides, cooking each side for about 2-3 minutes until a deep golden-brown crust forms. This step locks in the juices and adds rich caramelized flavor.
  3. Roast with Figs: Preheat your oven to 400°F (200°C). Transfer the seared lamb rack to an oven-safe pan. Arrange the halved fresh figs around the rack. Drizzle balsamic vinegar and honey evenly over the lamb and figs to create a sweet and tangy glaze. Roast in the oven for 15-20 minutes for medium-rare doneness, adjusting cooking time depending on the thickness of the meat.
  4. Rest and Slice: Remove the lamb from the oven and cover loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute, ensuring tender and juicy meat. Slice the rack between the ribs and plate alongside the roasted figs for serving.

Notes

  • Allow the lamb to come to room temperature before cooking for more even heat distribution and better searing.
  • Use a spacious, hot skillet to avoid overcrowding and steaming; this ensures a perfect crust.
  • Check internal temperature with a meat thermometer; 130°F (54°C) is ideal for medium-rare.
  • Rest the meat after roasting to lock in juices and keep it tender.
  • Adjust balsamic vinegar and honey amounts to balance the sweetness depending on your figs and personal preference.

Nutrition

Keywords: rack of lamb, figs, lamb recipe, honey glaze, balsamic vinegar, rosemary lamb, gourmet dinner, gluten free lamb

Find it online: https://elenaglam.com/rack-of-lamb-with-figs/