Rack Of Lamb With Fig-and-port-wine Sauce

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 lbs lamb rib roasts (two 8-rib roasts)
• salt
• 1 1/2 cups port wine
• 2 tablespoons salad oil
• 1 small onion, minced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 10 dried figs, each cut in half
• 1/2 teaspoon browning sauce (optional) or 1/2 teaspoon seasoning, sauce (optional)
• 1/2 cup walnuts, coarsely chopped and toasted
• minced parsley

Recipe

• 1 roast:.
• 2 preheat oven to 375ºf.
• 3 rub each lamb rib roast with 1/2 teaspoon salt.
• 4 in large roasting pan (15 1/2" by 10 1/2"), place lamb rib roasts, meat-side up.
• 5 insert meat thermometer into center of a roast, making sure pointed end of thermometer does not touch bone.
• 6 roast lamb 40 minutes or until meat thermometer reaches 140 degrees f for rare or until of desired doneness.
• 7 when roasts are done, remove to large platter.
• 8 let stand 15 minutes for easier carving.
• 9 sauce:.
• 10 add 1 cup water to drippings in roasting pan.
• 11 stir until brown bits are loosened.
• 12 pour mixture through sieve into 4-cup measuring cup.
• 13 skim off fat, if any, from drippings mixture.
• 14 add port wine and enough water to equal 3 1/2 cups.
• 15 in 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and garlic until tender but not browned.
• 16 stir in flour; cook 1 minute.
• 17 stir in port-wine mixture, figs, browning and seasoning sauce, and 1/2 teaspoon salt. over high heat, heat to boiling.
• 18 reduce heat to medium-low; simmer 10 minutes or until figs are tender and sauce thickens slightly.
• 19 to serve:.
• 20 spoon sauce around lamb.
• 21 sprinkle with toasted walnuts.
• 22 garnish lamb with parsley.