I have sampled lamb cutlets and lamb chops in Spain which lacked only one ingredient.
I have eaten in places where to ask: "can I have the bones for the dog, please?" would be a pointless question, as the bones were there on the plate in front of me.
No such problem when enjoying lamb cutlets in the town of Pontevedra, Galicia.
They came with plenty of meat on them. Succulent lamb chops and a delightful fig sauce.
Here is the recipe.
- Small lamb cutlets or chops - as many as you can eat
- 1 tablespoon of oil
- 8 ripe fresh figs, quartered
- 1 tablespoon of honey
- 1 tablespoon of sherry vinegar
- 3 tablespoons of sherry
- Salt and black pepper
Grill the chops and while they are cooking heat the oil over medium heat in a small frying pan. Quickly sauté the figs and add the honey. Cook for a few minutes, stirring carefully
so as not to mash the fruit. Add the vinegar, cook a little longer and pour in the sherry. Season well.
Let the sauce bubble away for 5 minutes until it starts to thicken.
Serve hot with the cutlets.