Step 1

Preheat oven to 220°C.

Step 2

Place potatoes, butter and rosemary on a large baking tray and toss gently to combine. Cook in preheated oven, turning once, for 25 minutes or until potatoes begin to brown.

Step 3

Meanwhile, heat the oil in a large frying pan over high heat. Add the lamb racks and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer the lamb to a roasting pan and place in the oven with the potatoes. Cook for 15 minutes for medium-rare or until cooked to your liking.

Step 4

While the lamb and potatoes are cooking, make the fig & port sauce. Place the port and stock in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 15 minutes or until slightly syrupy. Remove the pan from the heat and add the figs.

Step 5

To serve, cut the lamb into cutlets. Divide the lamb and potatoes among plates. Spoon over the fig & port sauce and serve immediately.