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Lamb with Figs


  • 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
  • Ad

  • 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


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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