Lamb Bites with Fig Balsamic Glaze is a sweet and savory lamb appetizer. Pecorino Romano cheese garnish combines both flavors with a subtle salty finish.
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Servings 10
Author Julie Menghini
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Ingredients
Fig Balsamic Glaze
1/2cupbalsamic vinegar
1tbspbutterunsalted
1tspfresh thyme
4dried figschopped, about 1/3 cup
1/2cupbrown sugarLight or dark
1/8tspsaltomit if using salted butter
Lamb Filling
1-1/2lbsLambcut into 1/4" pieces
1/2tspground cardamom
1/2tspsalt
1/4tspblack pepper
2tbspvegetable oil
Garnishes
1/4cupPecorino Romano cheese
Fresh Thyme sprigs
Phyllo cups or Endive leaves
Instructions
Using a small saucepan, combine the Fig Balsamic ingredients. Cook over low heat, stirring occasionally until reduced and thickened. Remove from heat and allow to cool. The glaze will thicken further as it cools. If it gets too thick, warm it up slightly on the stove.
Stir the cardamom, salt, and pepper into the cubed lamb.
Heat a skillet drizzled with oil until hot. Cook lamb in small batches until browned. Drain on a paper towel-lined plate.
Add fig balsamic glaze to cooked lamb. Stir to combine.
Fill Endive leaves or phyllo cups with lamb. Garnish with pecorino romano cheese and fresh thyme sprigs.
Notes
Don't fill endive leaves with hot filling. It will cause them to wilt.Glaze can be made ahead and slightly heated to a pouring consistency when needed.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.