Rack Of Lamb With Figs

• 2 racks of lamb (2 pounds each)
• 1 teaspoon salt, divided
• 1 cup water
• 1 small onion, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 1 cup port wine or 1/2 cup grape juice plus 1/2 cup reduced-sodium beef broth
• 10 dried figs, halved
• 1/4 teaspoon pepper
• 1/2 cup coarsely chopped walnuts, toasted

1. Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375u0b0 for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. 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.
3. 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.
4. Sprinkle walnuts over lamb; serve with fig sauce.

lamb, salt, water, onion, canola oil, garlic, cornstarch, port wine, pepper, walnuts

Taken from www.tasteofhome.com/recipes/rack-of-lamb-with-figs/ (may not work)