Lamb Bites with Fig Balsamic Glaze
Ingredients
Fig Balsamic Glaze
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
Lamb Filling
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
Garnishes
1/4 cup Pecorino Romano cheese
Fresh Thyme sprigs
Phyllo cups or Endive leaves
Directions
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 Romano cheese and fresh thyme sprigs.
