RACK OF LAMB WITH FIGS

Rack of Lamb with Figs image

I've been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right finishing touch. -Sylvia Castanon, Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

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Ingredients

2 racks of lamb (2 pounds each)
1 teaspoon salt, divided
1 cup water
1 small onion, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
2 tablespoons cornstarch
1 cup port wine, or 1/2 cup grape juice plus 1/2 cup reduced-sodium beef broth
10 dried figs, halved
1/4 teaspoon pepper
1/2 cup coarsely chopped walnuts, toasted
Chopped fresh parsley, optional

Steps:

Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.

Nutrition Facts : Calories 363 calories, Fat 16g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 362mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 23g protein.