French Market Recipe 2024 14
L’Agneau au Pate de figues
Lamb with Fig topping
Ingredients for 2 people
- 2 lamb shanks
- 2 garlic cloves
- 4 – 6 sprigs rosemary
- 10 fresh figs
- Sprinkle of Fleur du sel
- 2 tablepoons Olive oil
Directions:
- Preheat oven to 175C degrees
- Clean the lamb shanks
- Peel and slice the garlic and push under the skin of the lamb so it is well distributed
- Place the lamb in a deep casserole dish, spoon the olive oil over the lamb and turn so the meat is well oiled
- Wash the rosemary sprigs and layer around and over the lamb
- Wash the figs and cut off the stem, cut in quarters and place around the lamb
- Cover the dish with a lid and gently cook for about an hour until very soft
- Remove from oven , place lamb in a separate dish and keep warm
- Remove rosemary sprigs.
- Use a kitchen blender to blend the figs and remaining cooking juices into a thick paste
- Smear the paste over the top of the cooked lamb
- Spoon rest of fig paste into small bowl and sprinkle top with some Fleur du sel and keep warm
Serve the lamb hot, accompanied by the bowl of fig paste, some roast potatoes, and a glass of Chateau du Raux 2016 from Bordeaux, available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!