Rack of Lamb with Figs, Taboulleh and a Black Currant Gastrique


  • 1 lamb rack, bones trimmed and cleaned, trimmings reserved
  • 2 cloves - garlic, smashed 
  • 3 sprigs - fresh rosemary, broken
  • 3 Tablespoons olive oil
  • fresh ground pepper as needed
  • 1 pint fresh figs
  • 2 shallots, sliced thin
  • 2 sprigs of fresh thyme, broken
  • 4 oz fig vinegar
  • 4 oz  2007 Miller Wine Works Syrah
  • 6 oz black currant preserves ( or 3C fresh currants and ½ sugar )
  • salt and black pepper
  • ½ cup bulgur wheat
  • 4 bunches flat leaf parsley, rough chop
  • 1 bunch fresh mint, minced
  • 1 seedless European cucumber, peeled, medium dice
  • 1 pint cherry tomatoes, halved
  • 4 scallions, sliced fine on a bias
  • ½ cup extra virgin olive oil
  • ½ cup fresh lemon juice
  • 3 lemons, peeled, supremes removed, reserved
  • salt and black pepper
  • ½ cup toasted pepitas


Marinate lamb with the oil, garlic, pepper and rosemary overnight.

For the gastrique, sauté the lamb trimmings with the shallots until golden. Add the thyme and the vinegar, reduce to sec. Add the red wine, reduce to sec. Add the preserves ( or fruit and sugar ) and cook through for about 10 minutes. Remove from the heat and strain through a fine mesh strainer – mount with one knob of butter and reserve warm.

For the taboulleh, cover the bulgur with boiling water for 20 minutes, or until all the water is absorbed and the wheat blooms. Drain any remaining water. Mix thoroughly with the parsley, mint, cucumbers, tomatoes and scallions. Reserve.

Grill the figs lightly, remove from the heat. Cut in half and reserve.

Grill the lamb to your desired level of doneness, and at the last baste w/ the gastrique. Remove from heat to rest for 15 – 20 minutes. Slice into chops and serve w/ the figs and sauce. Finish the taboulleh by adding the olive oil and the lemon juice. Adjust seasoning as needed. Garnish with the lemon supremes and toasted pumpkin seeds.

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