Ingredients

Lamb

  • 2 racks lamb, frenched (about 2 pounds)
  • 3 tablespoons vegetable oil
  • Salt and pepper, to taste

Fig Vinaigrette

  • 1/2 cup chopped dried California black mission figs
  • 1 cup very hot water
  • 1 teaspoon balsamic vinegar
  • 1 pinch kosher salt
  • 2 turns cracked pepper
  • 1/4 cup olive oil

Herbed Yukon Gold Mashers

  • 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 chopped rosemary
  • 1 teaspoon chopped chives

Directions

Lamb

Cut lamb to create smaller racks of 2 ribs each. Rub with vegetable oil and season with salt and pepper. Place on the hottest part of the grill for approximately 6 minutes per side, searing to retain natural juices. Once seared, move lamb to a medium/low part of the grill for another 3 to 5 minutes or until a meat reaches 145°F for medium-rare.

Fig Vinaigrette

Rehydrate figs in hot water until soft, about 15 minutes. Pulse figs with water in food processor until incorporated but still a little chunky. Add vinegar, salt and pepper. Remove mixture to a bowl; add oil and mix lightly with a spoon. Keep warm or at room temperature while grilling lamb.

Herbed Yukon Gold Mashers

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 depending on potato size. Meanwhile, warm the 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 in oven until lamb is ready.

Servings: 4-6

Prep Time: 30 Min

Cook Time: 30 Min

Recipe provided by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado.