Rack of Lamb With Fig-And-Port-Wine Sauce
- 2 lbs lamb rib roasts (Two 8-rib roasts)
- salt
- 1 12 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
- 12 teaspoon browning sauce (optional) or 12 teaspoon seasoning, sauce (optional)
- 12 cup walnuts, coarsely chopped and toasted
- minced parsley
- ROAST:.
- Preheat oven to 375 degrees F.
- Rub each lamb rib roast with 1/2 teaspoon salt.
- In large roasting pan (15 1/2" by 10 1/2"), place lamb rib roasts, meat-side up.
- Insert meat thermometer into center of a roast, making sure pointed end of thermometer does not touch bone.
- Roast lamb 40 minutes or until meat thermometer reaches 140 degrees F for rare or until of desired doneness.
- When roasts are done, remove to large platter.
- Let stand 15 minutes for easier carving.
- SAUCE:.
- Add 1 cup water to drippings in roasting pan.
- Stir until brown bits are loosened.
- Pour mixture through sieve into 4-cup measuring cup.
- Skim off fat, if any, from drippings mixture.
- Add port wine and enough water to equal 3 1/2 cups.
- In 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and garlic until tender but not browned.
- Stir in flour; cook 1 minute.
- Stir in port-wine mixture, figs, browning and seasoning sauce, and 1/2 teaspoon salt.
- Over high heat, heat to boiling.
- Reduce heat to medium-low; simmer 10 minutes or until figs are tender and sauce thickens slightly.
- TO SERVE:.
- Spoon sauce around lamb.
- Sprinkle with toasted walnuts.
- Garnish lamb with parsley.
roasts, salt, port wine, salad oil, onion, garlic, flour, figs, browning sauce, walnuts, parsley
Taken from www.food.com/recipe/rack-of-lamb-with-fig-and-port-wine-sauce-162833 (may not work)