- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Rack of Lamb with Figs
"One of my families favorite recipes! Instead of racks of lamb, we simply use a roast. It is absolutely a staple in my house now!"
"Our apologies, the bake time should have been published as 45-60 minutes. The recipe will be updated soon."
"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 :("