Ingredients

• 2 racks of lamb
• 1 tsp. salt, divided
• 1 cup of water
• 1 small finely chopped onion
• 1 minced garlic clove
• 1 Tbsp. vegetable oil
• 2 Tbsp. of cornstarch
• 1 /2 cup grape juice and 1/2 cup of beef broth
• 12 dried, halves figs
• 1/8 tsp. of pepper
• 3/4 cup coarsely chopped and toasted walnuts

Directions

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