Fig and port sauce enhance the flavours of this traditional roast lamb and potato dinner.

Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 6 person.

Ingredients

• 1.5kg sebago (brushed) potatoes, peeled, cut into 5mm-thick slices

• 100g butter, melted

• 2 tablespoons fresh rosemary leaves

• 2 teaspoons olive oil

• 2 (9 cutlets each) lamb racks, excess fat trimmed

Fig & port sauce

• 250ml (1 cup) port

• 125ml (1/2 cup) Massel Chicken Liquid Stock

• 4 fresh figs, each cut into 6 wedges

Method

• Step 1

  Preheat oven to 220°C.

• Step 2

  Place potatoes, butter and rosemary on a large baking tray and toss gently to combine. Cook in preheated oven, turning once, for 25 minutes or until potatoes begin to brown.

• Step 3

  Meanwhile, heat the oil in a large frying pan over high heat. Add the lamb racks and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer the lamb to a roasting pan and place in the oven with the potatoes. Cook for 15 minutes for medium-rare or until cooked to your liking.

• Step 4

  While the lamb and potatoes are cooking, make the fig & port sauce. Place the port and stock in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 15 minutes or until slightly syrupy. Remove the pan from the heat and add the figs.

• Step 5

  To serve, cut the lamb into cutlets. Divide the lamb and potatoes among plates. Spoon over the fig & port sauce and serve immediately.