1.) Rack of Lamb With Fig-And-Port-Wine Sauce

Ingredients

SAUCE

• 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 fig, each cut in half
• 1/2 teaspoon browning sauce (optional) or seasoning, sauce (optional)

GARNISH

• 1/2 cup walnut, coarsely chopped and toasted
• minced parsley

Directions

1. 1

   ROAST:.

2. 2

   Preheat oven to 375ºF.

3. 3

   Rub each lamb rib roast with 1/2 teaspoon salt.

4. 4

   In large roasting pan (15 1/2" by 10 1/2"), place lamb rib roasts, meat-side up.

5. 5

   Insert meat thermometer into center of a roast, making sure pointed end of thermometer does not touch bone.

6. 6

   Roast lamb 40 minutes or until meat thermometer reaches 140 degrees F for rare or until of desired doneness.

7. 7

   When roasts are done, remove to large platter.

8. 8

   Let stand 15 minutes for easier carving.

9. 9

   SAUCE:.

10. 10

    Add 1 cup water to drippings in roasting pan.

11. 11

    Stir until brown bits are loosened.

12. 12

    Pour mixture through sieve into 4-cup measuring cup.

13. 13

    Skim off fat, if any, from drippings mixture.

14. 14

    Add port wine and enough water to equal 3 1/2 cups.

15. 15

    In 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and garlic until tender but not browned.

16. 16

    Stir in flour; cook 1 minute.

17. 17

    Stir in port-wine mixture, figs, browning and seasoning sauce, and 1/2 teaspoon salt. Over high heat, heat to boiling.

18. 18

    Reduce heat to medium-low; simmer 10 minutes or until figs are tender and sauce thickens slightly.

19. 19

    TO SERVE:.

20. 20

    Spoon sauce around lamb.

21. 21

    Sprinkle with toasted walnuts.

22. 22

    Garnish lamb with parsley.