Roasted Rack of Lamb with Figs

Roasted rack of lamb is topped with a delightfully rich port wine-based sauce that gets its flavor from simmered dried figs and pan drippings.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 508 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon canola oil
• 1 cup port wine
• 1 teaspoon salt, divided
• 10 dried figs, halved
• 2 (8 bone) racks of lamb, exterior fat trimmed
• 0.25 teaspoon ground black pepper
• 0.5 cup low-sodium beef broth
• 0.5 cup coarsely chopped walnuts, toasted

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.

Step 2

Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.

Step 3

Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.

Step 4

Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.

Step 5

Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.

Step 6

Sprinkle lamb with walnuts and serve with warm fig sauce.