Grilled Rack of Lamb with Fig Vinaigrette
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
Serving Size: 4
Preparation
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.
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.
The Lamb
- 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.
Plating and Serving
Arrange 2-rib portions on individual serving plates, along with a portion of potatoes. Drizzle lamb with vinaigrette and serve.
Note: Mission variety figs recommended.
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Ingredients
Fig Vinaigrette - 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
Herbed Potatoes - 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
Lamb - 2 single racks California lamb (7 bones per rack), frenched
- Olive oil, as needed
