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.
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 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.

Nutrition Facts

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

Originally published as Rack of Lamb with Figs in Country Woman March/April 2006

Reviews

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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 :(