Roast lamb racks with fig and port sauce

Delicious Roast lamb racks with fig and port sauce Recipe

Fig and port sauce enhance the flavours of this traditional roast lamb and potato dinner.
Roast lamb racks with fig and port sauce
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 6 person.


  • 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


  • 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.

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