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
- 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.
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.
Reviews for Rack of Lamb with Figs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review