Lamb with balsamic fig sauce

Ingredients for 4 servings:

• 4 lamb fillets
• 2 tbsp rapeseed oil
• some salt
• some pepper, from the mill
• 2 shallots, chopped
• 2 clove(s) garlic, chopped
• 6 figs, dried
• 2 stalks of rosemary, the needles of which, finely chopped
• 1 tbsp rapeseed oil
• 2 dl red wine
• 2 dl beef broth
• 2 dl balsamic vinegar
• some salt
• some pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Preheat the oven and a baking tray to approximately 80 degrees Celsius. Dice the figs and set aside a third. Sauté the shallots, garlic, rosemary, and diced figs in the rapeseed oil, then deglaze with red wine and stock. Simmer the sauce until slightly reduced. Season the lamb fillets with salt and pepper and sear them all over in the hot rapeseed oil for 3 minutes. Immediately place on the baking tray in the oven and cook for about 30 minutes. Add the balsamic vinegar to the sauce and blend until smooth. Season with salt and pepper. Add the reserved fig pieces to the sauce and let them warm through. Serve the lamb fillets with the balsamic fig sauce. If fresh figs are available, a few slices make a delicious garnish. I serve them with a potato gratin or rosemary potatoes, for example.