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2 lbs Lamb Rib roasts (Two 8-rib roasts)
Salt
SAUCE
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 seasoning, sauce (optional)
GARNISH
1/2 cup Walnuts, coarsely chopped and toasted
minced Parsley
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ROAST:- Preheat oven to 375ºF. Rub each lamb rib roast with 1/2 teaspoon salt. In large roasting pan (15 1/2 inch by 10 1/2 inch), 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. SAUCE:- 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.
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