Lamb with Pasta
- 500 grams Lamb fillet
- 2 tablespoons olive oil
- Madeira fig sauce
- 3 fresh Figs
- 150 milliliters Madeira Wine
- 150 milliliters lamb stock (from a jar)
- olive oil
- freshly ground peppers
- 400 grams Pasta (of choice)
Shred the lamb and fry in portions in a very hot pan with a little olive oil. Pour over a colander and drain the oil.
Rinse the figs, pat dry and chop. Fry in a little oil. Deglaze with Madeira. Reduce, then add the stock and reduce again. Season with salt and pepper. Add the meat at the end of cooking to reheat it.
While the liquid is reducing for the sauce, cook the pasta in plenty of boiling salted water until al dente.
Serve the lamb and sauce over the pasta.