Ingredients

The following ingredients have 4 Servings
  • 1/2 cup balsamic vinegar
  • 1 tbsp butter (unsalted)
  • 1 tsp fresh thyme
  • 4 dried figs (chopped, about 1/3 cup)
  • 1/2 cup brown sugar (Light or dark)
  • 1/8 tsp salt (omit if using salted butter)
  • 1-1/2 lbs Lamb (cut into 1/4" pieces)
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/4 cup Pecorino Romano cheese
  • Fresh Thyme sprigs

Instruction

  • Using a small saucepan, combine the Fig Balsamic ingredients. Cook over low heat, stirring occasionally until reduced and thickened. Remove from heat and allow to cool. The glaze will thicken further as it cools. If it gets too thick, warm it up slightly on the stove.
  • Stir the cardamom, salt, and pepper into the cubed lamb.
  • Heat a skillet drizzled with oil until hot. Cook lamb in small batches until browned. Drain on a paper towel-lined plate.
  • Add fig balsamic glaze to cooked lamb. Stir to combine.
  • Fill Endive leaves or phyllo cups with lamb. Garnish with pecorino romano cheese and fresh thyme sprigs.