Prepare the Lamb:

• Preheat the oven to 450°F (230°C).
• In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, ground coriander, salt, and pepper to form a paste.
• Rub this mixture evenly over the meat side of the rack of lamb.
• Let the lamb sit at room temperature for about 15 minutes to allow the flavors to meld.

Sear the Lamb:

• Heat a large ovenproof skillet over medium-high heat.
• Add the lamb, fat side down, and sear for about 2 minutes until a golden-brown crust forms.
• Flip the lamb and sear the other side for an additional 2 minutes.

Roast the Lamb:

• Transfer the skillet to the preheated oven and roast for 15–20 minutes for medium-rare, or longer if desired.
• Remove the lamb from the oven and let it rest for 10 minutes before slicing between the ribs into individual chops.

Prepare the Fig Sauce:

• In the same skillet, add the halved figs and cook over medium heat for about 2 minutes until they begin to soften.
• Pour in the port wine, scraping up any browned bits from the bottom of the skillet.
• Add the chicken broth, balsamic vinegar, and honey. Stir to combine.
• Bring the mixture to a simmer and cook for 5–7 minutes, or until the sauce thickens slightly.
• Remove from heat and whisk in the butter until the sauce is smooth and glossy.

Serve:

• Arrange the lamb chops on a serving platter.
• Spoon the fig sauce over the lamb and serve immediately.