Rub lamb with 1/2 tsp. of salt. Put meat side up on a rack in a greased roasting pan. Bake, uncovered for 30 minutes at 375 degrees F or until meat is done to your taste.
Remove to a serving platter; cover loosely. Add water to roasting pan; stir to loosen browned pieces from pan. Strain and set aside.
In a small saucepan, saute onion and garlic in oil until tender. Stir in cornstarch until blended; gradually add the juice and beef broth, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes.
Sprinkle walnuts over lamb; serve with fig sauce.
By Raymonde from North Bay, Ontario
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