Season and sear the lamb

• Pat the rack of lamb dry and season all over with salt and pepper.
• Heat the olive oil in a frying pan over high heat and sear the lamb on all sides until deeply browned.
• Add the crushed garlic and rosemary sprigs and baste the meat with the pan juices.

Roast the lamb

• Transfer the lamb to a baking tray and roast until the internal temperature reaches 54 °C for medium-rare.
• Rest the meat loosely covered for 10 min before carving between the bones.

Roast the crispy potatoes

• Toss the halved baby potatoes with olive oil, salt and pepper and spread on a baking tray.
• Roast until golden and crisp, turning halfway.
• Toss with the butter and a few thyme leaves before serving.

Make the red wine cranberry reduction

• Pour the red wine into a saucepan and reduce by half over medium heat.
• Add the beef stock, cranberries and honey and simmer until the cranberries burst and the sauce thickens.
• Season to taste and keep warm.

Caramelize the figs

• Sprinkle the cut sides of the figs with sugar.
• Sear them cut-side down in a hot pan until golden and caramelized.

Plate and serve

• Slice the rested lamb into cutlets.
• Serve with the crispy potatoes, caramelized figs and a spoonful of the red wine cranberry reduction.