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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.01 Kcal (1503 kJ) | ||
| Calories from fat | 172.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.21g | 30% | |
|---|---|---|---|
| Cholesterol | 43.84mg | 15% | |
| Sodium | 436.67mg | 18% | |
| Potassium | 206.43mg | 4% | |
| Total Carbs | 19.23g | 6% | |
| Sugars | 10.45g | 42% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 16.68g | 33% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 120mg | 667% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.61 Kcal (551 kJ) | ||
| Calories from fat | 63.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 30% | |
|---|---|---|---|
| Cholesterol | 16.07mg | 15% | |
| Sodium | 160.08mg | 18% | |
| Potassium | 75.68mg | 4% | |
| Total Carbs | 7.05g | 6% | |
| Sugars | 3.83g | 42% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 6.12g | 33% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 44mg | 667% | |
| Calcium | 15.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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