Your Easter dinner guests are sure to enjoy this special preparation--roasted lamb is served with a full-bodied sauce made with port wine and figs, all sprinkled with walnuts. Our taste testers thought this recipe had a "Mediterranean feel." The recipe's creator, Sylvia Castanon of Long Beach, California, says that she got the recipe from her grandmother and she gets lots of requests for it. She has her butcher use a French-cut of rack of lamb.
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