- 1/2 cup dried California figs*, chopped
- 1 cup very hot water
- 1 teaspoon balsamic vinegar
- 1 pinch kosher salt
- 2 turns of cracked pepper mill
- 1/4 cup good quality olive oil
- 1 1/2 pounds Colorado Yukon Gold potatoes
- 1 cup heavy cream
- 1/2 cup butter, cubed
- Salt and pepper; to taste
- 1/4 cup rosemary, chopped
- 1 tablespoon chives, chopped
- 2 racks Super Farms rack of lamb, frenched (about 2 pounds)
For fig vinaigrette, rehydrate figs in hot water until soft, about 15 minutes. Pulse figs with water in food processor until combined but still a little chunky. Add vinegar, salt and pepper. Remove mixture to a bowl, add the oil and just barely mix with a spoon. Keep warm or at room temperature while grilling lamb.
For herbed potatoes, place whole potatoes in large pot of cold water and slowly bring to a simmer. Cook until potatoes are fork-tender, approximately 60 to 90 minutes. Meanwhile, warm cream (do not boil). When potatoes are done, peel and mash with a fork, slowly adding the warmed cream. Add butter, using a heavy duty kitchen spoon or whisk. Season to taste with salt and pepper. Finish with chopped rosemary and chives. Keep warm until lamb is ready.
For rack of lamb, divide into smaller racks of 2 ribs each. Rub with vegetable oil and season with salt and pepper. Place on hottest part of the grill for approximately 6 minutes per side, searing to retain natural juices. Move to a medium-low part of grill for another 3 to 5 minutes or until 145°F for medium-rare in center.
To serve, arrange racks of lamb on serving plate along with generous helping of potatoes. Drizzle with vinaigrette and serve piping hot with additional vinaigrette for self-service.
Mission figs recommended.
Recipe Courtesy: California Fresh Fig Growers Assn.