This recipe for rack of lamb is one of my favorites. I love the sweetness the figs bring to the glaze.

It’s is nicely balanced with the acidity of the balsamic vinegar. And the smell of rosemary just makes me happy.

Growing up My Aunty Sylvia used to have a fig tree in her backyard. Every year the branches would sag with the ripe figs and I’d stage a race with the birds to see who could eat the most figs. I would leave her house with a sore tummy, but figs became one of my all-time favorite ingredients. I find a way to use them wherever I can.

And they pair beautifully with this gorgeous rack of lamb. It’s so good I rock this recipe out every Thanksgiving.

It probably has something to do with my rocky relationship with turkey. We have a not so pretty past.

20 years ago I moved to the USA. I’d grown up in South Africa. And the only time I’d eaten turkey, was when my mom would pick up a smoked one from the Kosher deli.

As my first Thanksgiving rolled around, I was excited to put on an amazing spread for all my friends.

To say it didn’t go as planned is the understatement of the decade!!!

The night before I bought a 12-pound frozen turkey (big mistake) and left it to thaw in my sink. In the morning I tried to rub it with herbs and spices and stuff it but it was still a little chilled. I figured the oven would take care of that.

The recipe said that it would take 4 hours, so at around 10 am I started to cook it. Every time I basted and checked on it, the internal temperate on the thermometer wouldn’t even register. I was in a flat panic but I figured by 4 o’clock (8 hours of cooking later) I would have the perfect bird.

With the table set and all my sides ready to go, my guests arrived. It was time to carve the turkey but not only was it undercooked…it was frozen solid at the center. Never in my wildest dreams did I imagine a frozen turkey would take 3-4 days to thaw. Why had no one told me to order a fresh one????

And so was born my fear of Thanksgiving turkey.

We ended up sending out for pizza but I vowed never again to cook a turkey. Over the years I have roped my husband into cooking one. It is always delicious and he does an amazing job. I always fall back on the excuse that being a South African, I’m a die-hard meat eater, so on Thanksgiving, I need to eat meat. Every year I cook tons of steaks and lamb chops. This year I am doing the same.

This year I am thankful for all my friends and family around the world, that continue to support my cooking journey. I appreciate all the feedback.

Wishing you all a wonderful Thanksgiving.
xxx Chef MM