- Two 8-rib lamb rib roasts (about 2 pounds each)
- 1 1/2 teaspoons salt, divided
- 1 1/2 cups port wine
- 2 tablespoons salad oil
- 1 small onion, minced
- 1 garlic clove, minced
- 2 tablespoons G-Free flour
- 10 dried California figs, each cut in half
- 1/2 teaspoon G-Free browning and seasoning sauce (optional)
- 1/2 cup walnuts, coarsely chopped and toasted; for garnish
- Minced parsley; for garnish
Preheat oven to 375°F.
Rub each lamb rib roast with 1/2 teaspoon salt.
In large roasting pan (15-1/2 by 10-1/2 inches), 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°F for rare or until desired doneness. When roasts are done, remove to large platter. Let stand 15 minutes for easier carving.
Meanwhile, 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, heat salad oil; cook onion and garlic until tender but not browned. Stir in flour; cook 1 minute. Stir in drippings, figs, browning and seasoning sauce, and remaining 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 and minced parsley.
Recipe Courtesy: California Fresh Fig Growers Assn.