I found myself lucky enough to get my hands on a rack of lamb last week. Thrilled to have an opportunity to make a special dish, I started looking into recipes. This one, pairing fresh herbs and figs with the rack of lamb, immediately caught my eye. I tweaked the recipe a bit, based on what was in the kitchen, and added a fig sauce to better marry the lamb and fruit. Finally, I made Mark Bittman’s Polenta Without Fear. All aspects of the meal were delicious, and would certainly make for an easy, yet elegant holiday dish.

  • 1 tablespoon fresh rosemary
  • 4 tablespoons fresh thyme
  • 1.5 tablespoons extra virgin olive oil
  • 1 rack of lamb
  • 2 cloves of garlic
  • 1 tablespoon grapeseed oil or extra virgin olive oil

A few hours before you plan to serve, chop up rosemary, thyme and garlic. Combine with olive oil, and marinate lamb.

Heat oven to 425°. Heat grapeseed oil or olive oil in cast iron skillet over medium high heat. Season lamb with salt and pepper. Sear both sides of lamb until brown. Transfer skillet to oven and continue cooking until thermometer registers 135°depending on your preference. Let rest for ten minutes and serve with figs.

Roasted Figs

  • 12 figs, sliced in half
  • 2 tablespoons thyme
  • 1 tablespoon rosemary
  • 1 tablespoon extra virgin olive oil

Chop rosemary and thyme. Combine with figs and olive oil on a baking sheet. Roast in oven for about 10 minutes, still at 425°.

Fig Sauce

  • 1/3 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/6 cup red wine
  • 1 shallot, diced
  • 1 sprig of rosemary, finely chopped
  • 4 figs, roughly chopped

Heat sugar, vinegar and red wine until sugar dissolves. Add shallot, rosemary and figs. Cook, stirring occasionally until suace is thicky and syrupy. Serve on top of chops.