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Rack of Lamb with Figs Recipe

Photo by: Taste of Home

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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6-8 Servings
Prep: 30 min. Bake: 25 min.

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

Directions

Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 25-30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
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. Yield: 6-8 servings.

Nutrition Facts: 1 serving (2 each) equals 273 calories, 11 g fat (2 g saturated fat), 33 mg cholesterol, 332 mg sodium, 23 g carbohydrate, 3 g fiber, 13 g protein.

Rack of Lamb with Figs published in Country Woman March/April 2006, p40