Description

This elegant Rack of Lamb with Figs recipe combines tender, juicy lamb with the natural sweetness of ripe figs to create a harmonious balance of savory and sweet flavors. Perfect for special occasions or intimate dinners, it features a beautifully frenched rack of lamb roasted with figs and finished with a honey or balsamic glaze for a visually stunning and delicious dish.

Ingredients

Scale

Meat

1 frenched rack of lamb (8 ribs)

Fruit

6–8 fresh ripe figs, halved or quartered depending on size

Seasonings & Herbs

2–3 garlic cloves, minced or finely chopped
2–3 sprigs fresh rosemary, finely chopped
Salt, to taste
Black pepper, freshly cracked, to taste

Oils & Glaze

2 tablespoons olive oil
2 tablespoons honey or balsamic glaze (or maple syrup, pomegranate molasses, red wine reduction as alternatives)

Instructions

Prepare the Rack of Lamb: Trim any excess fat from the lamb rack and ensure it is frenched with bones exposed for even cooking and presentation. Generously season all sides with salt, freshly cracked black pepper, and finely chopped rosemary.
Sear the Lamb: Heat olive oil in a skillet over medium-high heat. Sear the lamb rack on all sides for 2-3 minutes per side, until a golden-brown crust forms. This locks in juices and adds caramelized flavor.
Prepare the Figs: While the lamb sears, slice fresh figs into halves or quarters depending on their size. Toss figs lightly with honey and a pinch of salt to enhance their natural sweetness before roasting.
Roast the Rack with Figs: Preheat the oven to 400°F (200°C). Place the seared rack of lamb in a roasting pan and arrange the prepared figs around it. Roast for 15-18 minutes for medium-rare, adjusting time for desired doneness.
Rest and Glaze: Remove the lamb from the oven and let it rest for 10 minutes to allow the juices to redistribute. Drizzle honey or balsamic glaze over the lamb and figs for added sweetness and glossy finish before serving.

Notes

Let the lamb sit at room temperature before cooking for even doneness.
Use a meat thermometer to check the internal temperature; 130°F (54°C) for medium-rare is ideal.
Resting the lamb after roasting ensures juicy, tender slices.
Choose ripe, fragrant figs for the best flavor and texture.
Add garlic and herbs to the olive oil when searing to infuse extra aroma.
Dried figs can be used but soak them in warm water or wine to soften before adding.
Alternative herbs like thyme or mint can be substituted for rosemary.
For extra flavor, add a pinch of chili flakes or smoked paprika to the seasoning.
Serve with creamy mashed potatoes, roasted seasonal vegetables, or arugula salad with lemon vinaigrette.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 2 months wrapped tightly.
Reheat gently in a low oven at 300°F (150°C) covered with foil to retain moisture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Searing and Baking
Cuisine: European

Nutrition

Serving Size: 1/4 rack with figs
Calories: 450
Sugar: 12g
Sodium: 350mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg

Keywords: rack of lamb, figs, roasted lamb, honey glaze, balsamic glaze, elegant dinner, holiday meal, savory and sweet