Rack of Lamb with Figs Recipe

3.5 3 2
Rack of Lamb with Figs Recipe
Rack of Lamb with Figs Recipe photo by Taste of Home
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Rack of Lamb with Figs Recipe

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3.5 3 2
Publisher Photo
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
Featured In: Fig Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 2 racks of lamb (2 pounds each)
  • 1 teaspoon salt, divided
  • 1 cup water
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 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 25-30 minutes or until meat reaches desired doneness (for medium-rare, a meat 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 and garlic in oil until tender. 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.
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

Nutritional Facts

2 each: 363 calories, 16g fat (4g saturated fat), 66mg cholesterol, 362mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 23g protein.

  • 2 racks of lamb (2 pounds each)
  • 1 teaspoon salt, divided
  • 1 cup water
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 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
  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 25-30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  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.
  3. In a small saucepan, saute onion and garlic in oil until tender. 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.
  4. 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

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cbenne12 User ID: 7424916 237272
Reviewed Nov. 13, 2015

"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!"

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RecipeEditors User ID: 6635713 62309
Reviewed May. 18, 2012

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

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shiloh78 User ID: 6621620 157377
Reviewed Apr. 8, 2012

"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 :("

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