Roasted Rack of Lamb with Figs and Fennel

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Fresh figs have recently reappeared in my local grocery store. I bought a whole carton of them and then had to figure out what to do with them. We ate a few straight away and then decided to add them into our dinner. I found a recipe from an old Donna Hay Magazine and changed it up a little to make it paleo friendly.

Ingredients

• Lamb racks, we cooked two–each weighing 350 grams (12 ounces)
• 4 fresh figs, halved
• 1-2 fennel bulbs, sliced
• 1-2 Tablespoons olive oil
• Salt and pepper
• 1/8 cup apple cider vinegar
• 1 Tablespoon honey

Instructions

1. Cut the figs in half and slice the fennel. Put them all in a plastic bag together.
2. Mix the olive oil, vinegar and honey together and then pour it into the bag.
   

   Easy way to cover it all with the marinade

3. Gently shake the bag to coat the figs and fennel with the oil sauce.
4. Pour the figs and fennel onto a parchment lined baking tray and add salt and pepper to taste.
   

   Spread out on a baking tray

5. Put into a pre-heated 200 C (400 F) oven and bake for 15 minutes.
6. Salt and pepper the lamb and then sear it on both sides over high heat in a frying pan with oil of your choice.
   

   Salt and pepper your lamb

   

   Searing the racks

    

7. Once the figs and fennel have been cooking for 15 minutes, add the seared lamb racks to the baking tray and return to the oven for another 15-20 minutes.
   

   Ready for the oven

8. Slice the lamb into chops and serve with the figs and fennel spooned over the top.

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