The Caterer

Roasted rack of lamb in fig glaze

11 September 2006
Roasted rack of lamb in fig glaze


(serves six)

6 four-bone lamb racks
¼ cup butter melted
2tbs dried thyme
2tbs dried basil
1tbs dried tarragon
1tbs rosemary crushed
2tbs garlic diced
2tbs fresh or preserved figs
½ cup port wine
3 cups demi-glace


Pre-heat oven to 400°F. Place lamb racks on a large baking pan with a 1in lip. Moisten with butter and season generously with thyme basil tarragon rosemary and garlic. Roast.

Once cooked place racks of lamb on a platter and keep warm. Scrape drippings from baking sheet into a 10in sauté pan. Add figs sauté for one to two minutes. Deglaze with port wine and reduce by half. Add demi-glace and simmer until sauce is slightly thickened.

To serve

Slice racks into four individual chops each and place on a 10in serving plate with a generous serving of the fig glaze.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!