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Rack of Lamb with Red Wine Cranberry Reduction, Crispy Potatoes & Caramelized Figs
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Rack of Lamb with Red Wine Cranberry Reduction, Crispy Potatoes & Caramelized Figs

1 h 15 minServes 4Nutri-Score C€€€
from @fakethyme2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rack of lamb (frenched, at room temperature)Meat900 g
  • olive oilPantry30 ml
  • saltSpices6 g
  • black pepper (freshly ground)Spices3 g
  • garlic (cloves, crushed)Produce3 pieces
  • rosemary (sprigs)Produce4 pieces
  • baby potatoes (halved)Produce800 g
  • butterDairy40 g
  • red wineBeverages250 ml
  • beef stockPantry200 ml
  • cranberries (fresh or frozen)Produce150 g
  • honeyPantry30 ml
  • figs (halved)Produce6 pieces
  • sugarPantry20 g
  • thyme (sprigs)Produce3 pieces

per serving

Nutrition

613kcal

Carbs
44 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Baking tray
  • Saucepan
  • Kitchen thermometer

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6
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