Lamb Sauté with Figs
Flavors of France. In collaboration with CIV, France. Difficulty: Easy. Total time 1-2 hours. Chef's note: serve the sauté accompanied by fresh buttered noodles.
⏱️ Prep: 10 min🍳 Cook: 60 min
Ingredients
| 1.5 kg | boneless lamb shoulder, cut into pieces | |
| 800 g | fresh figs | |
| 2 | onions | |
| 1 | clove of garlic | |
| 4 | sprigs of flat leaf parsley | |
| 30 g | butter | |
| 1 tbsp | 15 ml | peanut oil |
| 200 ml | dry white wine | |
| — | salt and pepper |
Instructions
- Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about 10 minutes.
- Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let simmer for 30 minutes over low heat.
- Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
- Correct the seasoning and continue cooking for 20 minutes longer.