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Rack of Lamb with Figs

 Rack of Lamb with Figs
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 touch. —Sylvia Castanon, Long Beach, California
6-8 ServingsPrep: 30 min. Bake: 45 min.


  • 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

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Rack of Lamb with Figs (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.