Grilled Rack of Lamb with Fig-Cascabel Sauce

By Realtychick

Ingredients

• Fig-casabel sauce:
• 1 rib rack of lamb
• 1 tablespoon pure olive oil
• Salt and freshly ground black pepper
• Fig-Cascabel Sauce, recipe follows
• Flat-leaf parsley leaves, for garnish
• 1/2 cup chopped dried figs
• 3/4 cup red wine vinegar
• 1/4 cup port wine
• 1/2 cup sugar
• 1/2 cup orange juice
• 1/8 cup cascabel chile puree
• 2 cups chicken stock
• Touch of honey

Details

Servings 2

Preparation

Step 1

Sauce:

Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.

Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.

Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.

Lamb:

French the ribs! (scrape meat off bone)

Heat grill to high or heat a grill pan over high heat. Brush ribs on both sides with the oil and season with salt and pepper. Place the ribs on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the ribs and continue grilling to medium doneness, about 2 to 3 minutes longer.

Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.