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Rack of Lamb with Figs Recipe

Rack of Lamb with Figs Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 45 min. YIELD:6-8 servings


  • 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.

Nutritional Facts

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

Reviews for Rack of Lamb with Figs

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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!"

Reviewed May. 18, 2012

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

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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