Step 1: Prepare the Rack of Lamb
Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, chopped rosemary, thyme, garlic, salt, and pepper.
Rub this mixture all over the rack of lamb, coating it evenly.
Let the lamb sit at room temperature for 15-20 minutes before cooking.

Step 2: Sear the Lamb
Heat a large ovenproof skillet over medium-high heat.
Add the rack of lamb and sear it for 2-3 minutes on each side, until browned and caramelized.
Once seared, transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare (or adjust the time for desired doneness).

Step 3: Make the Fig Sauce
While the lamb is roasting, heat olive oil in a medium saucepan over medium heat.
Add the chopped figs and cook for 2-3 minutes, allowing them to soften.
Add the red wine, chicken broth, balsamic vinegar, honey, and fresh rosemary.
Bring to a simmer and cook for about 10-12 minutes, stirring occasionally, until the sauce thickens and the figs break down.
Season with salt and pepper to taste.

Step 4: Rest the Lamb
Once the lamb is done to your liking, remove it from the oven and let it rest for 10 minutes.
This helps the juices redistribute, ensuring a juicy and tender lamb.

Step 5: Serve
Slice the rack of lamb between the ribs into individual chops.
Serve the lamb with the fig sauce drizzled over the top or on the side for dipping.