Grilled Rack of Lamb & Rosemary Fig Sauce Marinade

Ingredients:

Marinade:

3 cups extra virgin olive oil

1 tablespoon whole black peppercorns

1/2 cup fresh rosemary leaves

1/4 cup each fresh thyme and fresh sage leaves

1 tablespoon minced garlic

4 racks of lamb (8 to 10 ounces each)



Fig Sauce:

1 cup fresh* figs (about 8 ounces), divided

1 small shallot, chopped fine

1 tablespoon extra virgin olive oil

1/2 tablespoon fresh rosemary leaves

1/2 teaspoon minced garlic

1 cup red wine

1 1/2 cups lamb or chicken broth

4 long sprigs of fresh rosemary; for garnish

1/2 cup barbecue sauce

Directions:

In bowl large enough to hold lamb, combine all ingredients for marinade; mix well. Add lamb, turning to coat well. Cover and refrigerate several hours or overnight, turning occasionally.

For Fig Sauce, stem and quarter 1/2 cup figs. Cook with shallot in hot oil for 10 minutes. Add rosemary and garlic; cook 5 minutes. Stir in red wine and broth. Simmer gently until reduced by half.

Drain lamb. Reserve marinade. Grill lamb 4 to 6 inches from hot coals, basting with reserved marinade, for 6 to 8 minutes on each side until desired doneness. Discard unused marinade

To serve, remove stems and quarter remaining 1/2 cup figs. Add to sauce. Reheat. Divide and spoon onto individual serving plates. Place rack of lamb on top. Garnish with rosemary.

Serves 4