Lamb Rack with Figs

Ingredients

Lamb racks 4 (5 fingers per rack)

Onion 1 chopped finely

Carrot 1 chopped finely

Figs 12 cut into 4 pieces

(fresh or dry)

Peas 4 cups cooked

Ginger 1 tsp

Garlic 2 cloves chopped finely

Method

Soak the figs in hot water with 1 tsp of sugar, the ginger and the garlic for ½ hour.  Remove all fat from the lamb rack.  Brush the lamb with thyme, salt, pepper, mustard and oil.  Place in a baking tray and put in a very hot oven for 10 minutes. (250-260 deg)  Remove the fat from the tray and add the chopped onion, carrot and a cup of water from the figs. Reduce the heat to about 220 deg and cook for another 10 minutes. Remove the meat and add the peas, cooked vegetables, figs and the remainder of the juice to the baking tray.  Bring to the boil, add 1 tbsp of butter, season and reduce until the liquid evaporates.  To serve, place the vegetables on a serving plate and arrange the lamb on top.

More Ingredients

Thyme ½ tsp

Oil 1 tbsp

Salt, pepper

Mustard 1 tbsp

Butter 1 tbsp