Rack of Lamb With Fig-And-Port-Wine Sauce

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   ["ROAST:.", "Preheat oven to 375 degrees F.", "Rub each lamb rib roast with 1/2 teaspoon salt.", "In large roasting pan (15 1/2"" by 10 1/2""), 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.", "TO SERVE:.", "Spoon sauce around lamb.", "Sprinkle with toasted walnuts.", "Garnish lamb with parsley."]

* Per serving · 4 servings · Values may vary.