6 lamb fig port Recipes

lamb rib roasts (two 8-rib roasts), salt, port wine, salad oil, onion, minced, garlic clove, minced, all-purpose flour, dried figs, each cut in half, browning sauce (optional) or 1/2 tsp seasoning , sauce (optional), walnuts, coarsely chopped and toasted, minced parsley

racks of lamb (8-10 oz each, 4-6 chops ), olive oil, fresh ground black pepper, fresh rosemary, chopped, fresh thyme, chopped, fresh sage, chopped, dijon mustard, red wine vinegar, minced garlic, fresh fig, 1/2 cut in quarters, 1/2 cut in half (you can also use 6-8 oz of dried figs but cook them all at once in the sauce. i just love the fresh ), shallot, chopped fine, olive oil, fresh rosemary, minced garlic, port wine, chicken broth, balsamic vinegar, butter , to top off the sauce

olive oil, divided, boneless leg of lamb, trimmed and cut into 1-inch pieces, salt, divided, freshly ground black pepper, divided, chopped onion, thick) slices parsnip, ground cumin, garam masala, ruby port or other sweet red wine, chile paste with garlic, dried figs, halved (about 5 oz), less-sodium beef broth, water, divided, cornstarch, uncooked couscous, chopped fresh parsley (optional)

olive oil, divided, boneless leg of lamb , cut into 1 inch pieces, salt and pepper, to taste, chopped onions, sliced parsnips, ground cumin, garam masala, ruby port, chili paste with garlic, dried figs, cut in halves, beef broth, cornstarch, water