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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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:
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 45-60 minutes or until meat reaches desired doneness (for medium-rare, a 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 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.
4. Sprinkle walnuts over lamb; serve with fig sauce. Yield: 6-8 servings.
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