Hazelnut Panko-Crusted Rack of Lamb

Method

1. Melt the butter in a saucepan over medium heat and sauté the shallot until soft, about 3 minutes. Add the port, stock, figs, and rosemary and bring to a boil.
2. Reduce the heat and simmer until reduced by half and syrupy, 15–20 minutes. Remove the rosemary, season with salt, and keep warm.
3. Boil the sweet potatoes in salted water until very tender, 15–20 minutes, and drain well. Mash with the goat cheese, butter, and cream, season with salt and pepper, and keep warm.
4. Heat the oven to 425°F. Toss the Brussels sprouts and carrots with the olive oil, thyme, salt, and pepper, and roast on a baking sheet 25 minutes, stirring halfway, until caramelized and tender.
5. Lower the oven to 400°F. Season the lamb generously with salt and pepper, and mix the panko, hazelnuts, rosemary, garlic, and olive oil into a crumbly crust.
6. Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Sear the racks fat-side down until golden, 3–4 minutes, then flip and sear 1 minute more.
7. Off the heat, brush the meat (not the bones) generously with Dijon and press the hazelnut-panko mixture firmly onto it.
8. Roast 15–18 minutes, to 130°F internal for medium-rare. Tent with foil and rest 10 minutes.
9. Slice between the bones into chops, 4 per person, and serve with the sweet potatoes and roasted vegetables, spooning the port fig reduction over the lamb.