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 Figs
Rack of Lamb with Figs
| Servings | Prep Time | Cook Time |
| 8servings | 30minutes | 45minutes |
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 45minutes |
Ingredients
- 2 racks lamb 2 lb each
- 1 tsp salt divided
- 1 cup water
- 1 small onion finely chopped
- 1 tbsp canola oil
- 1 garlic clove minced
- 2 tbsp cornstarch
- 1 cup port wine or 1/2grape juice plus 1/2reduced-sodium beef broth
- 10 dried figs halved
- 1/4 tsp pepper
- 1/2 cup coarsely chopped walnuts toasted
- Chopped fresh parsley optional
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- 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°).
- 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.
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.
