Recipe By Executive Chef John McConnell
Roasted Lamb & Figs with Red Wine Sauce
Yield: Two servings
8oz lamb loin, trimmed of excess fat and sinew
2 tbsp. Clif Family Organic Extra Virgin Olive Oil, divided
1 tbsp. shallot, finely minced
½ cup Clif Family The Climber Bordeaux-Style Red Blend
2 tbsp. Clif Family Red Wine & Cracked Pepper Jam
3 fresh figs, cut in half lengthwise
¼ cup crumbled goat or sheep’s milk cheese
Kosher salt and freshly ground pepper
fresh mint leaves
For the sauce:
In a small saucepan, sauté the shallot in one tablespoon of olive oil over medium low heat until translucent, about 2 minutes. Add The Climber red wine to shallots and continue to cook until red wine has reduced to about three tablespoons, just over half. Wisk in the Red Wine & Cracked Pepper Jam and season with salt and pepper to taste. Remove from heat and set aside.
For the lamb:
Heat a skillet until very hot. Season the lamb loin with salt and pepper and sear in the remaining tablespoon of olive oil. Sear each side of the lamb until you have achieved a good crust, about 4-5 minutes on each side depending on the thickness of the lamb and desired temperature. Remove lamb loin from the skillet and allow it to rest for at least 5 minutes.
While the lamb is resting, sear the figs in the same pan used for the lamb, just until softened and allowed to absorb some of the natural lamb juices. After the lamb has rested, slice into one-inch medallions. Serve medallions with a drizzle of red wine sauce and a side of seared figs. Garnish with crumbled goat cheese and fresh mint.
Suggested Wine Pairings: