Rack of Lamb with Fig-Port Sauce

1. 1

   Preheat the oven to 450.

2. 2

   Rub the lamb with 1 tablespoon of the olive oil.

3. 3

   Season with salt and pepper and rub with rosemary and thyme.

4. 4

   Heat the remaining olive oil in a medium ovenproof skillet.

5. 5

   Add the lamb, fat-side down, and cook over high heat until browned, about 5 minutes.

6. 6

   Turn and cook until lightly browned, about 1 minute.

7. 7

   Add 1/2 cup of the port.

8. 8

   Transfer the skillet to the oven and roast the lamb for 18 minutes, or until an instant-read thermometer registers 125 for medium-rare meat.

9. 9

   Transfer the racks to a carving board; cover loosely with foil.

10. 10

    Add the remaining 1/2 cup of port and the figs to the skillet.

11. 11

    Bring to a simmer, scraping up the browned bits from the bottom of the pan.

12. 12

    Add the stock and vinegar and simmer over moderately high heat until thickened, about 3 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Carve the racks into chops and set 4 on each plate.

15. 15

    Top with the figs, spoon on the sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.