Grilled Rack of Lamb With a Port Wine Fig Sauce Recipe
My fellow BBQ enthusiasts, I have a recipe that will knock your socks off – Grilled Rack of Lamb with a Port Wine Fig Sauce. There’s nothing quite like the taste of succulent lamb paired with the sweetness of fig and tanginess of port wine. This dish will leave you and your guests craving for more.
As an assistant to a BBQ chef, I’ve had the privilege of preparing this dish on numerous occasions. I promise you, it’s worth the effort. Don’t be intimidated by the idea of cooking lamb or making a reduction sauce, my instructions will guide you through every step of the way. Trust me, you won’t be disappointed.
At your next backyard gathering, impress your friends and family with this mouth-watering grilled rack of lamb with port wine fig sauce. It’s decadent and flavorful, yet easy to make. So fire up that grill, grab some fresh rosemary and let’s get cookin’!
Why You’ll Love This Recipe
Lamb may not be the go-to meat for everyone, but this grilled rack of lamb with a port wine fig sauce recipe is here to change that. The succulent meat, infused with the flavors of garlic, rosemary and thyme, is roasted to perfection and topped off with a rich and flavorful fig-port reduction sauce.
One bite of this dish and you’ll be transported to a culinary paradise. The combination of sweet and savory flavors paired with tender cuts of meat will tantalize your taste buds and leave you craving more.
If you’re looking for a way to impress your guests or elevate your next dinner party, this recipe will do just that. It’s the perfect centerpiece for any occasion and serves as a great alternative to traditional holiday meats such as turkey or ham.
Not only is it delicious, but it’s also easy to make. With no complicated steps or hard-to-find ingredients, anyone can whip up this impressive dish in no time.
So, bring some sophistication to your cooking repertoire by trying out this recipe. It’s sure to make you fall in love with lamb all over again – or perhaps for the first time!
Let’s gather the best ingredients for this recipe!
For the lamb:
- 2 racks of lamb (1 1/2 to 2 lbs each)
- Salt and fresh ground black pepper
- 2 Tbsp olive oil
For the fig port sauce:
- 1 cup port wine
- 1 cup low-sodium chicken broth
- 6 oz fresh figs, chopped
- 2 Tbsp balsamic vinegar
- 1 shallot, chopped
- 1 garlic clove, minced
- 2 tsp Dijon mustard
- 3 sprigs fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
For the herb crust:
- 4 Tbsp butter, softened
- 4 garlic cloves, minced
- 2 Tbsp fresh rosemary, chopped
- Salt and pepper, to taste
The Recipe How-To
Preparing the Grilled Rack of Lamb
Step 1: Marinate the lamb
- In a bowl, mix together olive oil, fresh rosemary, fresh thyme, garlic, fresh ground black pepper and some salt.
- Once mixed, rub the marinade all over the lamb racks and let it marinate for at least an hour. You can also leave it in overnight to get more flavor.
Step 2: Grill the lamb
- Preheat your grill on high heat.
- Place the rack of lamb directly on the heated grill.
- Close the lid and let it cook for about five minutes until you get a beautiful sear on one side of the meat.
- Rotate and cook for another five minutes or until you get the desired temperature.
Step 3: Let it rest
- Once done, remove from the grill and let it rest for at least six minutes before slicing into pieces.
Making Port Wine Fig Sauce
Step 1: Prepare ingredients
- Take two cups of finely chopped fresh figs, two shallots finely chopped, one tablespoon of minced garlic and sauté them in a pan with some olive oil under medium heat until they are tender.
- Then add in some freshly chopped sage, fresh rosemary and thyme sprigs (around one tablespoon each) and cook until fragrant.
Step 2: Make port wine reduction sauce
- Add in port wine (approximately one cup) to your pan with figs and stir until it boils.
- After boiling has started lower down to medium heat then let it simmer for approximately ten minutes or until the combination is reduced to half.
- Pour in two cups of low sodium chicken broth then continue stirring and simmering again until reduced by half.
- Add salt and pepper, taste test then strain off any sediment.
Step 3: Finishing touches
- Serve grilled racks of lamb drizzled with port wine fig sauce on top, or serve them separately if you prefer to control your portions.
- For an extra indulgence, melt a tablespoon of butter into your sauce right after straining it to achieve an even richer flavor profile. Enjoy!
Substitutions and Variations
Are you looking to switch things up a bit with this grilled rack of lamb recipe? Luckily, there are several substitutions and variations that can be made to tailor it to your preferences.
Firstly, if you don’t have fresh figs on hand, dried figs can be used as a substitute in the fig port sauce. Simply soak them in warm water or port wine for 20-30 minutes before pureeing.
For those who prefer a different wine for their reduction sauce, red wine or even marsala can be used instead of port wine. You can experiment to find the perfect flavor profile that suits your taste buds.
Looking for a healthier option? Instead of using butter, use some extra virgin olive oil or coconut oil when sautéing the shallots and garlic. Additionally, low sodium vegetable broth can be used instead of chicken broth.
For herb variations, you can use thyme sprigs or sage leaves instead of rosemary. You can also try an herb crusted rack by mixing together fresh chopped herbs (such as rosemary, thyme, and sage), Dijon mustard, and breadcrumbs to create a savory coating for the lamb.
And last but not least, if you want to switch it up completely from the fig port sauce, you can try serving the grilled lamb with a cherry sauce or classic red wine jus for some delicious variety.
The beauty of cooking is being able to make it your own with some personal embellishments. So don’t be afraid to tweak this recipe as needed – your palate will thank you!
Serving and Pairing
Once you’ve successfully grilled your rack of lamb and whipped up the delicious port wine fig sauce that complements its flavor so perfectly, it’s time to think about serving and pairing. One option would be to slice the racks into individual lamb chops for a visually impressive and shareable presentation. Another traditional and elegant way to serve it is by presenting a whole rack at the center of the table for everyone to see, giving them the chance to carve their own portions.
For sides, you can opt for something light and fresh like a refreshing salad or roasted vegetables such as zucchini, bell peppers or asparagus. You can also consider pairing with starchy sides such as mashed sweet potato or potato gratin. In addition, garlic mashed potatoes will also bring out the flavors of both the lamb and the sauce.
As far as wine pairing goes, nothing beats a glass of full-bodied red wine such as Cabernet Sauvignon, Shiraz or Merlot which make a perfect match for lamb dishes. A glass of Port Wine will also complement this recipe since it features heavily in both the lamb seasoning and fig reduction sauce.
Remember, grilling perfection takes practice; don’t be discouraged if the final product does not turn out perfect- taste comes first! Offer up feedback based on these recommendations to close friends and family members to improve grilling techniques overall.
Make-Ahead, Storing and Reheating
If you like to plan ahead and want to save time on the day of your barbecue, you’ll be happy to know that this grilled rack of lamb with port wine fig sauce recipe can be made ahead. You can prepare the sauce up to 2 days in advance and store it in the refrigerator until you’re ready to use it.
To store the sauce, let it cool down completely before transferring it to an airtight container. It will keep well for up to 3 days in the fridge. You can also freeze the sauce for up to 2 months. When you’re ready to use it, simply reheat it gently on low heat, stirring occasionally until heated through.
The lamb racks can also be marinated a day ahead and kept covered in the fridge until ready to grill. When you’re ready to cook them, preheat your grill or oven and cook them according to the recipe instructions.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The lamb and sauce can also be reheated together for a quick and easy meal. I recommend reheating the lamb in a hot skillet or oven until warmed through, being careful not to overcook it.
With these make-ahead tips and storage recommendations, you can enjoy this delicious grilled rack of lamb with port wine fig sauce recipe any time without hassle or stress.
Tips for Perfect Results
As a BBQ chef’s assistant, I have learned several tips and tricks to perfect the grilled rack of lamb with port wine fig sauce recipe. In this section, I will share some of my secrets for achieving the best possible results.
Firstly, make sure to marinate the lamb racks for at least 4 hours or overnight to allow the flavors to seep in. The marinade should contain olive oil, garlic, fresh rosemary, and thyme.
When grilling the lamb racks, it is essential to use high heat and preheat the grill for at least 10 minutes before cooking. You should also oil your grill grates before placing the lamb racks on them.
It is crucial to watch the temperature of the meat as it cooks. You can use a meat thermometer to ensure that the meat reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
While making the port wine fig sauce recipe, take care not to overcook the figs. Cook them until they are heated through but still retain their shape and texture.
Also, keep in mind that reducing port wine takes time; you should let it simmer until it becomes thick and syrupy. Be patient while making the sauce and let it reduce over low heat slowly.
Lastly, serve the grilled lamb racks with warm port wine fig sauce on top. Garnish with fresh rosemary sprigs and finely chopped fresh figs for an extra pop of flavor and presentation. By following these tips, you can make restaurant-quality grilled rack of lamb with port wine fig sauce at home.
Now that you know how to prepare this mouth-watering dish, it’s important to address any potential questions or concerns you may have. Here are the most frequently asked questions and answers to help ensure your experience with this recipe is nothing short of amazing. Let’s dive in!
What is port wine sauce made of?
Let’s get started by heating up some oil in a big saucepan on high heat. Once it’s hot, toss in some shallots, garlic, salt, and pepper and give it a sauté for about a minute. Next, add some sugar and port to the mix, bring it all to a boil, and let it cook for three minutes. After that, pour in some stock and let it cook on high for 20 minutes until it’s reduced and thick enough that it coats the back of a spoon.
What is lamb sauce made from?
In this recipe, we have an amazing homemade dairy-free option for sour cream, which we particularly enjoy. Garlic, which adds excellent flavor to any dish, is also included. To bring out all the great flavors, a touch of acidity is added through lemon juice. As for seasoning, kosher salt and pepper are essential ingredients that give the sauce a little kick. December 21, 2021.
In conclusion, this grilled rack of lamb with a port wine fig sauce recipe is a must-try for anyone who loves flavorful and tender meat. With the perfect combination of fresh rosemary, garlic, olive oil, and port wine, this dish is sure to impress your dinner guests. While it may seem intimidating at first, the step-by-step instructions and tips provided in this article make it easy to prepare and serve with confidence.
Furthermore, by using fresh ingredients such as figs and shallots sourced from local markets, you can ensure the highest quality of flavor and nutrition in your dish. And with the option to easily substitute or vary ingredients based on your personal preferences, this recipe is versatile enough to suit any taste or occasion.
Whether you are looking to impress guests at a dinner party or simply want to elevate your weeknight meal routine, this grilled rack of lamb with a port wine fig sauce recipe is sure to satisfy. So why not give it a try and indulge in the delicious flavors of this culinary masterpiece today!
Grilled Rack of Lamb With a Port Wine Fig Sauce Recipe
- 3 -4 racks of lamb (8-10 ounces each, 4-6 chops)
- 1 cup olive oil
- 1 tablespoon fresh ground black pepper
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/8 cup fresh sage, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons minced garlic
- 1 cup fresh fig, 1/2 cut in quarters, 1/2 cut in half (you can also use 6-8 oz of dried figs but cook them all at once in the sauce. I just love the fresh )
- 1 small shallot, chopped fine
- 1 teaspoon olive oil
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon minced garlic
- 1 cup port wine
- 1 1/2 cups chicken broth
- 1 teaspoon balsamic vinegar
- 1 teaspoon butter, to top off the sauce
- Marinade — Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
- Fig Sauce — Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it’s own.
- Lamb — I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don’t take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
- Sauce — Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
- Serve and Enjoy — I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
- Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter — just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.