Summary

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

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Instructions

1. Preheat the oven with a plate to about 80 degrees.
2. 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.
3. 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.
4. 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.
5. Serve the lamb fillets with the balsamic fig sauce. When fresh figs are available, a few wedges make a delicious decoration.
6. For this purpose I submit e.g., a potato gratin or rosemary potatoes.