Grilled Rack of Lamb with Fig Vinaigrette
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
1/2 cup dried California figs*, chopped
1 cup hot water
1 teaspoon balsamic vinegar
Salt; to taste
Pepper; to taste
1/4 cup olive oil
1 1/2 pounds Colorado Yukon Gold potatoes
1 cup heavy cream
1/2 cup butter, cubed
1/4 cup rosemary, chopped
1 tablespoon chives, chopped
Salt and pepper; to taste
2 single racks California lamb (7 bones per rack), frenched
Olive oil, as needed
For Fig Vinaigrette, soak figs in hot water until soft, about 15 minutes. Pulse figs with water in food processor until combined but still a little chunky. Add vinegar, salt and pepper. Turn into a bowl and stir in oil. Keep warm or let stand at room temperature.
For Herbed Potatoes, place potatoes in large pot, cover with cold water and slowly bring to a simmer. Cook until potatoes are fork-tender; about 60 to 90 minutes. Meanwhile, heat cream until just warm. When potatoes are done, remove from heat and drain. Return potatoes to pot and mash while slowly adding warmed cream and butter. Mix well. Stir in chopped rosemary, chives, and season with salt and pepper. Keep warm.
Divide lamb into pieces of 2 ribs each. Rub with oil and season with salt and pepper. Grill 6 minutes per side over high heat. Move to medium-low heat area and grill until medium rare (145°F), about 3 to 5 minutes.
Arrange 2-rib portions on individual serving plates, along with a portion of potatoes. Drizzle lamb with vinaigrette and serve.
Mission variety figs recommended.