• 1 cup Fig Jam
  • 4 tsp Badia Sriracha Sauce
  • 2 tbsps unsalted Butter
  • 2 tbsps Badia Extra Virgin Olive Oil
  • 2 racks of Lamb, each with 8 ribs and weighing 1 3/4 pounds, fully trimmed and bones frenched
  • 4 tsp Badia Kosher Salt
  • Badia Peppercorn Mélange, 1/4 cup coarsely grounded


  1. To make the spicy Fig Jam sauce, mix the Jam, 2 tablespoons Water and Sriracha together in a small saucepan
  2. Warm the sauce over low heat, stirring occasionally
  3. Add the Butter to the sauce and stir until incorporated
  4. Set aside while cooking the chops
  5. Position a rack in the center of the oven and preheat the oven to 500°F
  6. Brush 1 tablespoon of the Extra Virgin Olive Oil over the lamb racks
  7. Season with Salt
  8. Spread the Peppercorns on a cutting board
  9. Press the top and sides of each rack into the peppercorns to coat
  10. Set aside
  11. Heat the remaining 1 tablespoon oil in a very large skillet over medium-high heat
  12. Add one lamb rack, top side down, and cook until browned, about 3 minutes
  13. Transfer to a cutting board
  14. Repeat with the second rack
  15. Interlace the lamb racks, bones facing up, and return to the skillet
  16. For medium rare, roast about 20 minutes, until an instant-read thermometer inserted into the center of a rack (not touching bone) registers 130°F
  17. Let the racks stand at room temperature for 5 minutes
  18. Cut between the bones into individual chops
  19. Transfer 4 chops to each dinner plate and add a large spoonful of the sauce
  20. Serve immediately

Share this recipe


Start typing and press Enter to search