Lamb in Balsamic Fig Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 lamb fillet (s)
- 2 tablespoon rapeseed oil
- a bit salt
- some pepper, from the mill
For the sauce:
- 2 shallot (s), chopped
- 2 cloves garlic, chopped
- 6 fig (s), dried
- 2 stalks rosemary, the needles it, finely chopped
- 1 tablespoon rapeseed oil
- 2 dl red wine
- 2 dl beef broth
- 2 dl balsamic vinegar
- a bit salt
- some pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Preheat the oven with a plate to about 80 degrees.
- Cut the figs into cubes and set aside a third of them. Sauté shallots, garlic, rosemary and fig cubes in rapeseed oil, deglaze with red wine and broth. Let the sauce simmer until it is a little reduced.
- Season the lamb fillets with salt and pepper and fry in hot rapeseed oil for 3 minutes. Immediately place on the plate in the oven and let cook for about 30 minutes.
- Add the balsamic vinegar to the sauce and puree finely with a hand blender. Season to taste with pepper and salt. Put the fig pieces that have been set aside in the sauce and let them warm up.
- Serve the lamb fillets with the balsamic fig sauce. When fresh figs are available, a few wedges make a delicious decoration.
- For this purpose I submit e.g., a potato gratin or rosemary potatoes.
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