This one is superb.
6 lamb cutlets
6 figs quartered
3 table spoons of PX Sherry (Spain)
1 table spoon white wine vinegar
2 small packs of asparagus heads
1 table spoon of honey
Salt to taste
Take a baking tray with a metal grill and place the lamb cutlets onto it. Put them to grill until nice and crispy on the outside (turning over half way through).
Meanwhile, take the 6 figs and quarter them as shown in the photo. Place the asparagus into a pot and boil until tender then drain and keep to the side.
As the lamb is almost finished, put the figs into a small pan on a medium to hot temperature and fry until golden (be careful not to break them as you stir). Add the white wine vinegar, then cook for a minute longer. Add the sherry, honey and season with the salt and pepper.
Take the lamb out from under the grill as the figs cook, and place them evenly onto a place with the asparagus. Add the figs as a sauce and sprinkle sesame seeds as desired.
Voila, there you have a VERY quick dinner, which tastes delicious - straight from Spain. :thumbsup: