Roasted Rack of Lamb with Figs

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Delightful lamb with a rich, tasty fig sauce.

Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
8 servings


  • 2 (8 bone) racks of lamb, exterior fat trimmed

  • 1 teaspoon salt, divided

  • 1 tablespoon canola oil

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons cornstarch

  • 1 cup port wine

  • ½ cup low-sodium beef broth

  • 10 dried figs, halved

  • ¼ teaspoon ground black pepper

  • ½ cup coarsely chopped walnuts, toasted


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

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

  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.

  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.

  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.

  6. Sprinkle lamb with walnuts and serve with warm fig sauce.

Nutrition Facts (per serving)

508 Calories
35g Fat
20g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 508
% Daily Value *
Total Fat 35g 45%
Saturated Fat 13g 63%
Cholesterol 97mg 32%
Sodium 375mg 16%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Total Sugars 14g
Protein 24g
Vitamin C 1mg 6%
Calcium 70mg 5%
Iron 3mg 14%
Potassium 539mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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