Laced Lamb with Figs
From: Elise Lalor - Issaquah, WA
2 cups Manischewitz® Balsamic Vinegar
1 cup dried black mission figs cut into quarters
1/4 cup Manischewitz® Wild Flower Honey
1 1/2 pound potatoes, peeled and covered with cold water
Manischewitz® Butter Cooking Spray
3/4 cup chopped parsley plus extra sprigs for garnish
6 - 6 ounce lamb filets, fat and silver skin removed
1/2 cup Manischewitz® Italian Herb Coating Crumbs
Preheat oven to 400 degrees F.
In small saucepan, bring balsamic vinegar to boil over medium heat. Simmer until vinegar is reduced to half. Add figs and honey and continue to simmer for 15 minutes. Season with salt and pepper. Remove from heat and keep warm.
Grate potatoes coarsely and squeeze off extra liquid. Transfer to bowl and season with salt and pepper.
Heat 10-inch non-stick skillet over low heat and spray with cooking spray. Spread 1/6 of grated potatoes on skillet and cook over low heat for 10-15 minutes or until golden brown on one side only.
Place potato cake over parchment paper to rest while making the remaining 5 cakes. Sprinkle each potato cake with 2 tablespoons chopped parsley.
Heat skillet to medium high, spray with cooking spray. Saute lamb filets quickly until browned. Remove lamb filets to platter and let cool slightly.
Dry lamb filets with paper towels. Season filets with salt and paper and coat with coating crumbs.
Place each fillet on top of a potato cake. Fold cake over fillet and tuck in the ends.
Place filets in oven-proof dish and bake in preheated oven for 10-15 minutes.
Remove from oven and let rest 5 minutes.
Cut each fillet in half and serve immediately with honeyed figs. Garnish with parsley sprigs.