Crown roast with Figs

Crown roast with Figs

I’ve been making lamb ribs for several years. My grandma gave me this dish since she knew just how much I enjoy figs. And the toasted walnuts sprinkled on the top give it simply the right touch.– Sylvia Castanon, Long Beach, California.


  • 2 crown roasts (2 pounds each)
  • 1 teaspoon salt, divided
  • 1 cup water
  • 1 small onion, finely sliced
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 1 cup port red wine or 1/2 cup grape juice plus 1/2 cup reduced-sodium beef broth
  • 10 dried figs, halved
  • 1/4 teaspoon pepper
  • 1/2 cup coarsely sliced walnuts, toasted
  • Chopped fresh parsley, optional


  • Get rid of to a serving platter; cover loosely with foil.
  • In a little saucepan, saute onion in oil till tender.
  • Sprinkle walnuts over lamb; serve with fig sauce.
  • Nutrition Realities

    2 each: 363 calories, 16 g fat (4g saturated fat), 66 mg cholesterol, 362 mg sodium, 23 g carb (14 g sugars, 3g fiber), 23 g protein.

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