Marinade:
3 cups extra virgin olive oil
1 tablespoon whole black peppercorns
1/2 cup fresh rosemary leaves
1/4 cup each fresh thyme and fresh sage leaves
1 tablespoon minced garlic
4 racks of lamb (8 to 10 ounces each)
Fig Sauce:
1 cup fresh* figs (about 8 ounces), divided
1 small shallot, chopped fine
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh rosemary leaves
1/2 teaspoon minced garlic
1 cup red wine
1 1/2 cups lamb or chicken broth
4 long sprigs of fresh rosemary; for garnish
1/2 cup barbecue sauce
In bowl large enough to
hold lamb, combine all ingredients for marinade; mix well. Add
lamb, turning to coat well. Cover and refrigerate several hours
or overnight, turning occasionally.
For Fig Sauce, stem and
quarter 1/2 cup figs. Cook with shallot in hot oil for 10 minutes.
Add rosemary and garlic; cook 5 minutes. Stir in red wine and
broth. Simmer gently until reduced by half.
Drain lamb. Reserve marinade.
Grill lamb 4 to 6 inches from hot coals, basting with reserved
marinade, for 6 to 8 minutes on each side until desired doneness.
Discard unused marinade
To serve, remove stems
and quarter remaining 1/2 cup figs. Add to sauce. Reheat. Divide
and spoon onto individual serving plates. Place rack of lamb
on top. Garnish with rosemary.
Makes 4 servings.
*Note: Substitute 6 ounces
dried figs, stemmed and quartered. Cook all at once and keep
warm.
Recipe and photograph provided
courtesy of the California Sheep Commission.
