Grilled Racks of Lamb with Fig Vinaigrette and Herbed Potatoes: Main Image

Quick Facts

Nutrition Facts

Calories 645
  Calories from Fat 416 (64%)
(72%)Total Fat 47g
(98%)Saturated Fat 20g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
(37%)Cholesterol 110mg
(4%)Sodium 107mg
(33%)Potassium 1159mg
Total Carbohydrate 43g
(36%)Dietary Fiber 9g
Sugars 5g
Sugar Alcohols 0g
(38%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Grilled Racks of Lamb with Fig Vinaigrette and Herbed Potatoes


  • Grilled Racks of Lamb2 racks lamb, frenched (about 2 lbs)

  • 3 Tbs vegetable oil

  • Salt and pepper, to taste

  • Fig Vinaigrette1/2 cup dried California black mission figs, chopped

  • 1 cup very hot water

  • 1 tsp balsamic vinegar

  • 1 pinch kosher salt

  • 2 turns cracked pepper

  • 1/4 cup olive oil

  • Herbed Yukon Gold Mashers1 1/2 lbs Colorado Yukon Gold potatoes

  • 1 cup heavy cream

  • 1/2 cup butter, cubed

  • Salt and pepper, to taste

  • 1/4 cup rosemary, chopped

  • 1 tsp chives, chopped

Plump California figs and savory potatoes, paired with succulent lamb—what's not to adore?


  • Grilled Racks of LambCut lamb to create smaller racks of two ribs each. Rub with vegetable oil, and season with salt and pepper.
  • Place on the hottest part of the grill for approximately 6 minutes per side, searing to retain natural juices.
  • Once seared, move lamb to a medium/low part of the grill for another 3 to 5 minutes, or until meat reaches 145°F for medium-rare.
  • Fig VinaigretteRehydrate figs in hot water until soft, about 15 minutes.
  • Pulse figs with water in food processor until incorporated, but still a little chunky. Add vinegar, salt, and pepper.
  • Remove mixture to a bowl; add oil, and mix lightly with a spoon. Keep warm or at room temperature while grilling lamb.
  • Herbed Yukon Gold MashersPlace whole potatoes in large pot of cold water and slowly bring to a simmer. Cook until potatoes are fork-tender, approximately 60 to 90 minutes, depending on potato size.
  • Meanwhile, warm the cream (do not boil). When potatoes are done, peel and mash with a fork, slowly adding the warmed cream. Add butter, using a heavy-duty kitchen spoon or whisk.
  • Season to taste with salt and pepper. Finish with chopped rosemary and chives. Keep warm in oven until lamb is ready.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.