Directions

• Grilled Racks of LambCut lamb to create smaller racks of two 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 meat reaches 145°F for medium-rare.
• Fig VinaigretteRehydrate 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 MashersPlace 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.