ROASTED RACK OF LAMB WITH FIGS

Roasted Rack of Lamb with Figs image

Delightful lamb with a rich, tasty fig sauce.

Provided by Deborah A Belliveau

Categories Meat and Poultry Recipes Lamb

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

2 (8 bone) racks of lamb, exterior fat trimmed
1 teaspoon salt, divided
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons cornstarch
1 cup port wine
½ cup low-sodium beef broth
10 figs dried figs, halved
¼ teaspoon ground black pepper
½ cup coarsely chopped walnuts, toasted

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
Sprinkle lamb with walnuts and serve with warm fig sauce.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 20.2 g, Cholesterol 97.1 mg, Fat 34.9 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 12.5 g, Sodium 374.9 mg, Sugar 13.5 g