Rack of Lamb with Figs

“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

Rack of Lamb with FigsPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 30minutes 45minutes
Servings Prep Time
8servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. 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 thermometre should read 135°; medium, 140°; medium-well, 145°).
  2. 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.
  3. 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.
  4. Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.
Recipe Notes

Nutrition Facts
2 each: 363 calories, 16g fat (4g saturated fat), 66mg cholesterol, 362mg sodium, 23g carbohydrate (14g sugars, 3g fibre), 23g protein.