Ingredients
- 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
Directions
- To make the spicy Fig Jam sauce, mix the Jam, 2 tablespoons Water and Sriracha together in a small saucepan
- Warm the sauce over low heat, stirring occasionally
- Add the Butter to the sauce and stir until incorporated
- Set aside while cooking the chops
- Position a rack in the center of the oven and preheat the oven to 500°F
- Brush 1 tablespoon of the Extra Virgin Olive Oil over the lamb racks
- Season with Salt
- Spread the Peppercorns on a cutting board
- Press the top and sides of each rack into the peppercorns to coat
- Set aside
- Heat the remaining 1 tablespoon oil in a very large skillet over medium-high heat
- Add one lamb rack, top side down, and cook until browned, about 3 minutes
- Transfer to a cutting board
- Repeat with the second rack
- Interlace the lamb racks, bones facing up, and return to the skillet
- 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
- Let the racks stand at room temperature for 5 minutes
- Cut between the bones into individual chops
- Transfer 4 chops to each dinner plate and add a large spoonful of the sauce
- Serve immediately
