Frenched Rack of Lamb with Orange Fig Sauce recipe
The Parisians love their lamb cooked with sauces, and this version combines the warmth of a Paris afternoon in spring with the delights of ruby port, orange and figs. The lamb bones are trimmed of fat in a method called “frenching” or frenched.
Preheat the oven to 425°. In a medium saucepan with Teflon® nonstick coating, heat the port with the orange juice, figs preserves, and lemon juice. Bring to a boil; reduce the heat and simmer until sauce thickens slightly, about 6 minutes; set aside.
Place the lamb racks on a baking sheet with Teflon® nonstick coating. Sprinkle with salt and pepper, and rosemary. Roast for about 20 minutes or until a meat thermometer inserted in the center registers 130°. Warm the sauce over low heat and serve with the lamb.