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Rack of Lamb Recipe

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This recipe for Rack of Lamb, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Hudson (Mom)
Added: Saturday, October 4, 2008


2 racks of lamb (2 #'s each)
1 tsp salt
1cup water
1 small onion, chopped
1 garlic clove (minced)
1 Tbs. veg. oil
2 Tbs cornstarch
1 cup wine or 1/2 cup grape juice plus 1/2 cup beef brooth.
10 dried figs, halved
1/4 tps. pepper
1/2 cup chopped walnuts, toasted

Rub lkamb with 1/2 tsp. salt. Place meat side up on a rack in a greased roastin pan, Bake uncoverd at 375 for25-30 minutes or until meat reaches desired doneness (medium-rare 145, medium, 160, Well done 170.
Remove to platter; cover loosely with foil. Add 1 cup water to roastin pan; stir to loosen browned bits from pan.
In a small pan saute oniuon and garlic in oil til tender. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook uncovered until figs are tender and sauce is thickened about 10 minutes.
Sprinkle walnuts over lamb; serve with fig sauce.

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