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For the Lamb:
2 eight to nine bone lamb racks (cap removed and bones frenched by your butcher)
2 T herb D' Provence
2 T coarse black pepper
2 T canola oil
1 T extra virgin olive oil


For the Figs
6 large or 10 small ripe fresh black figs
1 jallepeno, seeded and finely chopped
1 bunch flat leaf Italian parsley, finely chopped
juice of 1 lime
2 T extra virgin olive oil
salt and pepper to taste


For the Jus
2 cups veal stock (can substitute lamb or chicken)
2 large ripe black figs cut into quarters
1 T honey
salt and pepper
1 thyme sprig
1 small rosemary sprig




Marinade Lamb: Sprinkle lamb with extra virgin olive oil. Rub the herbs d' Provence and cracked pepper equally on the two racks.

Prepare the sauce: Place stock, figs, and herbs, in a medium saucepot and reduce liquid over medium heat by 1/2. Add honey to hot sauce and simmer until dissolved. Strain through a fine mesh strainer pushing solids through with the bottom of a spoon or ladle. Season with salt and pepper and keep warm.

Prepare the figs: Cut the hard tip off the top of the figs, and cut into 1/4" cubes and place in stainless steel bowl. Add remaining ingredients, season and let stand at room temperature to macerate.

To cook Lamb: Preheat oven to 500 degrees. In a sauté pan large enough to hold the racks, heat the canola oil until very hot. Season the racks well with salt (top and bottom), and place the racks in the pan. Sear until brown, flip and continue to sear until both sides are browned. Place pan and lamb into 500 degree oven. Cook 6-8 minutes or until internal temperature registers 135 degrees. Remove lamb, place on a plate and cover loosely with foil. Pour off all remaining grease in the sauté pan. Pour reserved sauce (from step 2) into pan and lightly warm. Check and adjust seasoning. If sauce is too thick water can be added. Sauce should have a consistency of heavy cream.

To serve: Using a sharp knife, slice the lamb in two bone intervals (each chop will have two bones). Divide the chops onto four plates, spoon 2 ounces of sauce over each plate and top with fig compote.

*Note: Can be served with sautéed spinach or lightly blanched haricot vert.