- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a bowl, combine the breadcrumbs, herbs and butter.
- Remove the layer of fat on the meat, if desired. Cross the bones placing them face-to-face on a baking sheet. Press the crumb mixture on the flesh of the lamb.
- Cook until a meat thermometer reads 60 °C (140 °F) for medium-rare.
- It will usually be 15 minutes per 454 g (per pound). A rack of lamb weighs on average 750 g (1 1/2 lb).
- Whether you cook 1 or 2 racks at a time, the cooking time will be the same as one rack, about 25 minutes of cooking.
- In a saucepan, poach the figs in the port wine for 10 minutes on medium heat. Remove from the heat, transfer to a bowl and let stand 10 minutes.
- In the same saucepan, soften the shallots and garlic in the butter.
- In a blender, purée the shallot and garlic mixture, two figs, port and consommé.
- Pour the purée back into the pan.
- Simmer for 2 to 3 minutes.
- Season with salt and pepper.
- Serve 2 to 3 chops per person and garnish with the fig and port wine sauce. Cut the remaining figs into quarters for garnish.
Tips Choose Quebec lamb. Its flesh stays moist, the taste is more refined and the product is almost always fresh at the meat market. New Zealand’s lamb is often less expensive, but there is no comparison between the two. Make sure the butcher has sawed the bones between the ribs, under the rack, if you want to avoid a dramatic end to your meal. As there is only butter to make the crumbs adhere to the lamb, the crust is very fragile and will break before serving. A bit like stuffing, I add a spoonful of the crust onto each plate. According to your guest’s appetite, a rack of lamb is suitable for 2 to 3 people if they each enjoy a portion of 2-3 chops. If you’re hosting for Easter, two racks, as shown in crossed-racks in the picture, makes a wonderful dish for six people. Idea In a porcelain eggcup, place a few wrapped chocolate eggs. Cut sprigs of catnip sold in pet food stores or synthetic grass sold in florists. Insert around and in between the eggs.