Grilled Rack Of Lamb With A Port Wine Fig Sauce

Name: Grilled Rack Of Lamb With A Port Wine Fig Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lamb; 3 -4 racks of lamb (8-10 ounces each, 4-6 chops); 1 cup olive oil; 1 tablespoon fresh ground black pepper; 1/4 cup fresh rosemary, chopped; 1/4 cup fresh thyme, chopped; 1/8 cup fresh sage, chopped; 2 tablespoons Dijon mustard; 1 tablespoon red wine vinegar; 2 tablespoons minced garlic; Fig Sauce; 1 cup fresh fig, 1/2 cut in quarters, 1/2 cut in half (you can also use 6-8 oz of dried figs but cook them all at once in the sauce. I just love the fresh ); 1 small shallot, chopped fine; 1 teaspoon olive oil; 1/2 tablespoon fresh rosemary; 1/2 teaspoon minced garlic; 1 cup port wine; 1 1/2 cups chicken broth; 1 teaspoon balsamic vinegar; 1 teaspoon butter, to top off the sauce

Servings: persons

Lamb
3 -4 racks of lamb (8-10 ounces each, 4-6 chops)
1 cup olive oil
1 tablespoon fresh ground black pepper
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/8 cup fresh sage, chopped
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons minced garlic
Fig Sauce
1 cup fresh fig, 1/2 cut in quarters, 1/2 cut in half (you can also use 6-8 oz of dried figs but cook them all at once in the sauce. I just love the fresh )
1 small shallot, chopped fine
1 teaspoon olive oil
1/2 tablespoon fresh rosemary
1/2 teaspoon minced garlic
1 cup port wine
1 1/2 cups chicken broth
1 teaspoon balsamic vinegar
1 teaspoon butter, to top off the sauce

1
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.
2
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.
3
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.
4
Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
5
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.
6
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.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Lamb, 3 -4 racks of lamb (8-10 ounces each, 4-6 chops), 1 cup olive oil, 1 tablespoon fresh ground black pepper, and more.

Yes, Grilled Rack Of Lamb With A Port Wine Fig Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!