Season your lamb racks with salt and pepper. Heat a sauté pan over high heat until very hot, add oil to the pan just before adding your lamb racks. Sear the lamb racks until you have a deep brown color on each side.

In a mixing bowl add garlic, parsley, thyme, rosemary, Dijon, and brown sugar. Add remaining salt and pepper to the mixing bowl. Coat the meaty parts of the lamb racks and set aside.

Preheat your oven to 350 degrees.

Roast lamb in a roasting pan, uncovered, for fifteen minutes. Loosely, cover the lamb racks with foil and cook for an additional 5 minutes or until they are 120 degrees. Let rest, covered, for ten minutes, allowing them to finish reaching 125-130 degrees for medium rare.

While lamb is resting, make your pan sauce. Start by heating olive oil in the same pan you cooked the lamb in. Add shallots once the oil is hot, reduce heat to medium low. Cook until the shallots soften and brown. Add figs to the pan and cook until they break down. Raise heat to medium high and add red wine. Reduce the wine by half before adding chicken stock. Bring the chicken stock to a simmer and add all other reduction ingredients. Cook until the sauce reduces and thickens then discard the bay leaf. Use sparingly over the top of the lamb, it will be very concentrated.