Herbed Rack of Lamb with Port-Fig Sauce
Herbed Rack of Lamb with Port-Fig Sauce
Ingredients
- 1 cup (250 ml) breadcrumbs
- 2 tablespoons (30 ml) Provencal herbs
- 1/3 cup (75 ml) butter, softened
- 2 racks of lamb with about 8 chops each, prepared
- 6 soft dried figs
- 1 cup (250 ml) port wine
- 3 shallots, minced
- 1 clove garlic, minced
- 1 tablespoon (15 ml) butter
- 1 cup (250 ml) beef consommé
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a bowl, combine the breadcrumbs, herbs and butter.
- Remove the layer of fat on the meat, if desired. Cross the bones placing them face-to-face on a baking sheet. Press the crumb mixture on the flesh of the lamb.
- Cook until a meat thermometer reads 60 °C (140 °F) for medium-rare.
- It will usually be 15 minutes per 454 g (per pound). A rack of lamb weighs on average 750 g (1 1/2 lb).
- Whether you cook 1 or 2 racks at a time, the cooking time will be the same as one rack, about 25 minutes of cooking.
Herbed Rack of Lamb with Port-Fig Sauce