Herbed Rack of Lamb with Port Fig Sauce

Lamb is a wonderful meat that lends itself to many beautiful dishes, but must be kept simple so that the delicious, gamey flavor of lamb can shines through.

Ingredients

• 8-10 rib rack of lamb
• olive oil
• salt
• pepper
• sprigs of thyme
• 1-2 sprigs rosemary
• handful of basil leaves
• 8 dried figs
• 1/2 cup port
• 1/2 cup chicken stock
• 1 tsp balsamic vinegar

Directions

1. Preheat over to 180 degree celcius. For both appearances and for helping the fat to render out, score the fatty side of the rack with diamonds, cutting only deep enough to puncture the fat but not the flesh.

2. Lightly coat rack with olive oil, rub with salt and pepper to taste, and brown, fatty side first, for 2 – 5 minutes. Once browned, stand rack vertically and allow to stand for 1 – 2 minutes.

3. Mix the herbs, rub them across the lamb so that they stick to it.

4. Bake in the over for 10 minutes for medium rare. Bake longer for medium or well done.

5. While the lamb is roasting, use the pan juices to make the sauce. Add diced figs, port, chicken stock and balsamic vinegar, bring to boil and reduce on medium heat for 5-10 minutes until it reaches its desirable consitency.

6. When rack is cooked, remove from the oven, carve the ribs into separate pieces. Drizzle sauce over lamb, serve with bloiled or roasted chat potatoes.