[X]

Home > Recipes > Rack of Lamb with Figs

Rack of Lamb with Figs Recipe

Rack of Lamb with Figs Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

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.

[X]

Rate Rack of Lamb with Figs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rack of Lamb with Figs Recipe

Prep: 30 min. Bake: 45 min.

Yield: 6-8 Servings

30 45 75

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 45-60 minutes or until meat reaches desired doneness (for medium-rare, a 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.

Nutritional 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.

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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Garlic Mashed Potatoes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Rack of Lamb with Figs

Rack of Lamb with Figs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on May. 18, 2012 by RecipeEditors

Our apologies, the bake time should have been published as 45-60 minutes. The recipe will be updated soon.

Reviewed on Apr. 08, 2012 by shiloh78

The temp and cook time are rediculous unless you want raw lamb. I knew ahead of time that wasn't enough time to roast it. I did 410 degrees for 40 minutes and still had some rare cuts come out :(