Herb Lamb in Fig Port Wine Sauce


  • 1 1/2 Pound Rack of Lamb – 8 pieces
  • 2 Tbsp Olive Oil
  • Salt and freshly cracked Pepper
  • Fresh Rosemary and Thyme Sprigs
  • 1 cup Port Wine
  • 6 Fresh Figs – quarter
  • 3/4 cup Chicken Broth
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Butter


  1. Rub lamb with half of the olive oil and season with salt and Pepper. Lay the rosemary and thyme sprigs on top and let it rest for a few minutes. Get it to room temperature.
  2. Heat the remainder of the olive oil in an ovenproof saute pan over high heat. Gently place the lamb fat side down into the saute pan and sear until brown for about 5 minutes. Turn and cook the other side for about 2 minutes.
  3. Gently pour around the lamb 1/2 cup of port and place the pan into the preheated oven.
  4. Roast in the oven for about 15 to 18 minutes.
  5. Remove from pan and transfer to a large plate and cover with aluminum foil and with a kitchen towel.
  6. Add sliced figs, balsamic vinegar and honey, chicken stock and the remaining 1/2 cup Port to the saute pan and simmer vigorously over medium-high heat for about 5-8 min or until sauce thickens.
  7. Stir in the butter and season with salt & pepper.
  8. To serve slice the lamb at each rib into 8 slices. Spoon some mashed potatoes, rice or polenta middle of each serving plate and place to pieces of lamb on top and spoon the fig port wine sauce around it. Garnish with rosemary sprig.