Ingredients
2 racks of lamb (2 pounds each)1 teaspoon salt, divided1 cup water1 small onion, finely chopped1 tablespoon canola oil1 garlic clove, minced2 tablespoons cornstarch1 cup port wine, or 1/2 cup grape juice plus 1/2 cup reduced-sodium beef broth10 dried figs, halved1/4 teaspoon pepper1/2 cup coarsely chopped walnuts, toasted Chopped fresh parsley, optional
Preparation
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 135°; medium, 140°; medium-well, 145°).
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. If desired, top with chopped parsley.
