Rack of Lamb with Figs
“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 finishing touch.” —Sylvia Castanon, Long Beach, California
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2 racks lamb 2 lb each
- 1 tsp salt divided
- 1 cup water
- 1 small onion finely chopped
- 1 tbsp canola oil
- 1 garlic clove minced
- 2 tbsp cornstarch
- 1 cup port wine or 1/2grape juice plus 1/2reduced-sodium beef broth
- 10 dried figs halved
- 1/4 tsp pepper
- 1/2 cup coarsely chopped walnuts toasted
- Chopped fresh parsley optional
- 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 thermometre 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. If desired, top with chopped parsley.
2 each: 363 calories, 16g fat (4g saturated fat), 66mg cholesterol, 362mg sodium, 23g carbohydrate (14g sugars, 3g fibre), 23g protein.