Lamb Sauté with Figs Recipe
Lamb Sauté with Figs
Flavors of France
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note

Serve the sauté accompanied by fresh buttered noodles.

Ingredients for 4 servings
- 1.5 kg (3.3 lb.) boneless Lamb shoulder, cut into pieces
- 800 g (1 lb. 12 oz.) fresh Figs
- 2 onions
- 1 clove of garlic
- 4 sprigs of flat leaf parsley
- 30 g (2 tbsp.) butter
- 1 tbsp. peanut oil
- 200 ml (3/4 cup) dry white wine
- Salt and pepper
  1. Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about 10 minutes.
  2. Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let simmer for 30 minutes over low heat.
  3. Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
  4. Correct the seasoning and continue cooking for 20 minutes longer.

In collaboration with CIV, France  

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