Taste of Home
Rack of Lamb with Figs
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 8 servings.
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
Ingredients
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2 racks of lamb (2 pounds each)
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1 teaspoon salt, divided
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1 cup water
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1 small onion, finely chopped
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1 tablespoon canola oil
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1 garlic clove, minced
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2 tablespoons cornstarch
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1 cup port wine, or 1/2 cup grape juice plus 1/2 cup reduced-sodium beef broth
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10 dried figs, halved
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1/4 teaspoon pepper
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1/2 cup coarsely chopped walnuts, toasted
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Chopped fresh parsley, optional
Directions
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1.
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 135°; medium, 140°; medium-well, 145°).
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2.
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.
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3.
In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add 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.
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4.
Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.
Nutrition Facts
2 lamb chops: 363 calories, 16g fat (4g saturated fat), 66mg cholesterol, 362mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 23g protein.
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