Wines of Germany

Lamb fillet coated in sesame seeds with Pinot-figs and roast potatoes (serves four)

Ingredients

8 lamb fillets
100g sesame seeds
1 clove fresh garlic, sliced
12 ripe figs
½ bottle Pinot Noir (for the stock)
150g sugar
8 juniper berries
3 bay leaves
4 cloves
1 vanilla pod, sliced
2tbsp balsamic vinegar
1tbsp potato starch
4tbsp olive oil
Lamb’s lettuce (to garnish)
Salt
Pepper

Method

1. In a large saucepan boil the wine, sugar and all of the herbs for approximately 10 minutes
2. Sieve the wine and pour it back into the pan
3. Depending on their size, cut the figs into 4-8 pieces
4. Add the figs to the stock and boil for a further 3 minutes
5. Thicken the stock with some potato starch and add a bit of the balsamic vinegar
6. Chill the mixture in the fridge overnight
7. Heat the oven to 180˚C (fan oven 160˚C)
8. Rub the fillets with the garlic, salt and pepper and coat in sesame seeds
9.. Heat a pan with vegetable oil and fry the fillets until the sesame coating is golden brown
10. Remove the fillets from the pan and place into the oven for 4 minutes
11. Reheat the stock with the figs until piping hot
12. Mix the remaining balsamic vinegar, olive oil and some of the stock to make a dressing for the lamb’s lettuce. Season with salt and pepper 13. Place some of the warm figs on top
14. Remove the fillets from the oven and slice them

Serve with roasted potatoes

Wine recommendation

As the figs have already spent the night in a Pinot stock, a complex and wooden Pinot Noir with aromas of ripe red fruits is a great choice – enjoy

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