Rack of Lamb with Port Wine Reduction, Figs, Whipped Potatoes & Roasted Carrots

Happy Sunday Morning! Last night in an effort to make hubs feel better (he's been a little under the weather), and motivated by my desire to have a good home cooked meal after last weeks Southern debauchery in Hilton Head, I decided to cook up a little Saturday night feast.  Inspired by a sudden craving for a sweet and savory combo - I opted for a delicious rack of lamb, accompanied by a port wine reduction with sweet white flesh figs.  And what better side to go with lamb other than a nice whipped potato and a simple roasted carrot. Perfect recipe for a romantic dinner for two.  Common girls give your loves a little treat one night and try this recipe that's guaranteed to put a smile on his face :)

Ingredients (serves 2):
For the Lamb **
8 bone good quality rack of lamb
4 sprigs of fresh thyme (leaves picked and chopped)
salt
freshly ground pepper
EVOO

For the Reduction & Figs**
1 cup Port wine
2 tbsp butter
3 large white flesh figs (use purple figs if you cannot find the white ones)
1/3 cup dry red wine (preferably a Bordeaux) 
3/4 cup beef stock

For the Whipped Potatoes **
4 yukon gold potatoes (peeled and quartered)
2/3 cup cream
2/3lb of butter
salt

For the Carrots **
2 handfuls chef style carrots (ends in tact)
2 tbsp good quality EVOO
salt
freshly ground pepper
1 tbsp butter

To begin, drizzle some EVOO over the lamb and season generously with the salt, pepper and thyme.  Keep cool in the fridge until 30 minutes before cooking.

Next, in a large saute pan, melt the butter for your figs on medium heat, add your figs and cook on both sides until soft (about 2 minutes). **note** you want it to be a larger pan because you will be using the same pan to sear the lamb - be sure to keep the pan and it's leftover butter from the figs available!) Remove and set aside (keep warm).  In a separate saucepan, pour your Port in and boil over medium high heat.  Reduce to low and cook until you have reduced it to about 1/4 of a cup.  Remove from heat and set aside.

Next let's get those carrots and potatoes going.  Preheat your oven to 400 degrees. Put your potatoes in a pot and cover with cold water (just until the potatoes are covered).  Add salt (the water should taste like the sea), and bring to a boil.  Boil the potatoes until easily penetrated with a fork (about 15 minutes).  Strain them and let them dry in a colander before returning them back to the pot.  Add your cream (make sure its warm when added), the butter (also, warmed), a few pinches of salt and then mash together.  I like to use a potato masher in the beginning before whipping.  Whip until uniform and the lumps are gone - once there do not keep whipping or they will turn gummy.  Set aside and keep warm until serving.

For the carrots, place them on a baking sheet and season evenly with salt, pepper and EVOO.  Place them in your preheated oven and then let them roast (flipping them once) for 22-25 minutes.  When you put your carrots in, you can take your lamb out of the fridge to sit at room temperature for about 30 minutes. 

When your carrots are done - remove and keep warm (the butter will be added later).  Bring your oven heat up to 425 degrees. Now, using the same pan that you used for the figs, bring the heat up to medium high and sear the lamb on both sides (about 4 minutes on the fatty side, and just a quick minute sear on the bottom side).  Place the lamb on a baking sheet and bake in the oven at 425 for 15 minutes for a perfect medium rare. 

While the lamb is in the oven, finish the reduction.  Pour the wine into the pan (same one you used for the lamb), and boil on high.  Stir until it is reduced to about 2-3 tablespoons.  Add your stock and reduce until 1/4 cup (about 5-7 minutes). Stir in the reduced port and your figs and keep warm.

After 15 minutes, remove the lamb from the oven and let rest for 10 minutes.  While it is resting, quickly warm the final tbsp of butter for the carrots (i just quickly melted it in the microwave for convenience), and then pour over carrots.  Carve the rack of lamb and divide into 2 servings.  Plate the potatoes, carrots, lamb and drizzle with the port reduction.  Serve immediately & enjoy :)

xo Chef Natty