Rack Of Lamb With Figs Recipes

Steps:

• For lamb:
• Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
• Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
• For figs:
• Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
• Cut lamb racks into individual chops; arrange on plates and place figs alongside.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
• Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
• Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
• Sprinkle lamb with walnuts and serve with warm fig sauce.

Steps:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired.
• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

Steps:

• In a food processor, combine the tomato puree, apple, 2 of the chipotles, the molasses, honey and fig preserves. Adjust the heat and sweetness by adding more chipotles or more figs preserve or both. Season with salt. Sauce may be made several days in advance and works well on all meats. If sauce becomes too thick, thin with a splash of water or apple cider.
• Coat lamb with a little of the sauce, reserving most of the sauce for later. Refrigerate for al least 1 hour, up to overnight.
• Heat a splash of olive oil in a skillet over high heat until just under the smoking point. Add the lamb carefully to the oil and sear for 2 to 3 minutes on each side. The sauce coating the lamb will caramelize and darken. Reduce heat and continue cooking until desired temperature (medium rare is recommended). Heat remaining barbeque sauce to warm. Slice chops and serve with sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
• Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
• Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
• While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
• To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

Steps:

• Marinade -- Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
• Fig Sauce -- Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
• Lamb -- I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don't take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
• Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
• Serve and Enjoy -- I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
• Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter -- just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.

Steps:

• ROAST:.
• Preheat oven to 375ºF.
• Rub each lamb rib roast with 1/2 teaspoon salt.
• In large roasting pan (15 1/2" by 10 1/2"), place lamb rib roasts, meat-side up.
• Insert meat thermometer into center of a roast, making sure pointed end of thermometer does not touch bone.
• Roast lamb 40 minutes or until meat thermometer reaches 140 degrees F for rare or until of desired doneness.
• When roasts are done, remove to large platter.
• Let stand 15 minutes for easier carving.
• SAUCE:.
• Add 1 cup water to drippings in roasting pan.
• Stir until brown bits are loosened.
• Pour mixture through sieve into 4-cup measuring cup.
• Skim off fat, if any, from drippings mixture.
• Add port wine and enough water to equal 3 1/2 cups.
• In 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and garlic until tender but not browned.
• Stir in flour; cook 1 minute.
• Stir in port-wine mixture, figs, browning and seasoning sauce, and 1/2 teaspoon salt. Over high heat, heat to boiling.
• Reduce heat to medium-low; simmer 10 minutes or until figs are tender and sauce thickens slightly.
• TO SERVE:.
• Spoon sauce around lamb.
• Sprinkle with toasted walnuts.
• Garnish lamb with parsley.

Steps:

• Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.