Prep 20 mins
Cook 55 mins
Found this online at Good Housekeeping. It has a whole menu for Easter dinner. This is recipe#1. "Juanita McGrath, of Opa-Locka, FL, contributed this recipe. Juanita loves being inventive, and she often uses fruit in her cooking. This recipe is made with dried figs but when fresh figs are in season, Juanita picks them from the trees in her yard and uses them in the sauce."
- 2 lbs lamb rib roasts (Two 8-rib roasts)
- 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 figs, each cut in half
- 1⁄2 teaspoon browning sauce (optional) or 1⁄2 teaspoon seasoning, sauce (optional)
- 1⁄2 cup walnuts, coarsely chopped and toasted
- minced parsley
- Preheat oven to 375ºF.
- 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.
- 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.