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Roast lamb racks with fig and port sauce
Roast lamb racks with fig and port sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate classic roast lamb with fig and port sauce.
Ingredients:
  • 1.5kg sebago (brushed) potatoes, peeled, cut into 5mm-thick slices
  • 100g butter, melted
  • 40.00 ml fresh rosemary leaves
  • 2 (9 cutlets each) lamb racks, excess fat trimmed
  • 250ml (1 cup) port
  • 125ml (1/2 cup) Chicken Liquid Stock
  • 4 fresh figs, each cut into 6 wedges
Instructions:
  • Preheat your oven to a toasty 220°C.
  • Spread a delectable mix of potatoes, butter, and fragrant rosemary on a spacious baking tray. Roast in a preheated oven, giving them a gentle flip halfway through, until the potatoes take on a golden hue, approximately 25 minutes.
  • Heat oil in a large frying pan over high heat. Sear lamb racks for 2-3 minutes until browned. Transfer to a roasting pan with potatoes and roast in the oven for 15 minutes until cooked to your preference.
  • As the lamb and potatoes cook, prepare the fig and port sauce. Combine port and stock in a saucepan and bring to a boil over medium-high heat. Simmer uncovered for 15 minutes or until slightly syrupy. Remove from heat and stir in the figs.
  • Cut the lamb into delectable cutlets for serving. Distribute the lamb and potatoes onto individual plates, drizzle with the irresistible fig & port sauce, and enjoy promptly.

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