Name: Roasted Rack of Lamb with Figs
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Of lamb, exterior fat trimmed - 2 (8 bone) racks; Salt, divided - 1 teaspoon; Canola oil - 1 tablespoon; Onion, finely chopped - 1 small; Garlic, minced - 1 clove; Cornstarch - 2 tablespoons; Port wine - 1 cup; Low-sodium beef broth - ½ cup; Dried figs, halved - 10; Ground black pepper - ¼ teaspoon; Coarsely chopped walnuts, toasted - ½ cup

Ingredients for - Roasted Rack of Lamb with Figs

1. Of lamb, exterior fat trimmed 2 (8 bone) racks

2. Salt, divided 1 teaspoon

3. Canola oil 1 tablespoon

4. Onion, finely chopped 1 small

5. Garlic, minced 1 clove

6. Cornstarch 2 tablespoons

7. Port wine 1 cup

8. Low-sodium beef broth ½ cup

9. Dried figs, halved 10

10. Ground black pepper ¼ teaspoon

11. Coarsely chopped walnuts, toasted ½ cup

How to cook deliciously - Roasted Rack of Lamb with Figs

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Sprinkle lamb with walnuts and serve with warm fig sauce.