Fig Sauce for Rack of Lamb
Ingredients
- 3 cups lamb or veal stock
- 1 cup ruby port
- 8 fresh figs, quartered
- 1 tablespoon butter
Instructions
Combine stock and port and reduce to 1/2 cup. Saute figs in butter for no more than 1 minute. Add stock reduction. Serve with rack of lamb or poached beef tenderloin sliced in medallions.
