Rack of Lamb with Figs

Name: Rack of Lamb with Figs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 servings.
Cuisine: Greek Dinner Recipes, Greek Recipes
Ingredients: 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

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

Ingredients

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

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 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
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.

Nutrition Facts

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

Reviews

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Average Rating:

cbenne12

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!
RecipeEditors

May 18, 2012

Our apologies, the bake time should have been published as 45-60 minutes. The recipe will be updated soon.
shiloh78

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 :(