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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rack of Lamb Recipe

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This recipe for Rack of Lamb is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 145º, medium, 160º, Well done 170º.
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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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