Roast Rack of Lamb with Fig-Port Wine Sauce

Ingredients

• 2 Tbl California Olive Ranch extra virgin olive oil
• 1 Tbl chopped fresh rosemary
• 3 garlic cloves minced
• 2 Tsp Dijon mustard
• 1 Tsp chopped fresh thyme
• 1 Tsp salt
• 1/2 Tsp freshly ground black pepper
• 2 (1 3/4 - 2 pound) racks of lamb Frenched
• 1 Tbl California Olive Ranch extra virgin olive oil
• 1/3 cup chopped shallots
• 2 Tbl balsamic vinegar
• 1/2 cup low sodium chicken broth
• 1 sprig fresh thyme
• 3/4 cup ruby port
• 12 dried black mission figs quartered lengthwise
• 1 Tsp sugar
• 2 Tbl unsalted butter
• 1/4 Tsp salt