Lamb Sauté with FigsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:184.4 kcal
Proteins:9.2 g
Fats:12.9 g
Carbohydrate:6.5 g
Fibers:1 g
Sugar:5.1 g
Cholesterol:41 mg
Sodium:40.1 mg
Calcium:22 mg
Energy:1288 kcal
Proteins:64.5 g
Fats:90.4 g
Carbohydrate:45.5 g
Fibers:6.9 g
Sugar:35.5 g
Cholesterol:286.1 mg
Sodium:280.1 mg
Calcium:153.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
g
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
15
ml
peanut oil
200
ml
dry white wine
salt and pepper
METHOD
- 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.
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In collaboration with CIV, France
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Serve the sauté accompanied by fresh buttered noodles.
