100 grms shallots, diced finely
1 tablespoon olive oil
150 ml Cape Farm Caramelised Balsamic
75 ml Maille Red Wine Vinegar
1 tablespoon brown sugar
6 medium sized ripe figs
6 lamb rump steaks
Place oil and shallots in a pan and sauté until soft. Add balsamic salad dressing, red wine vinegar and brown sugar. Bring to simmer then add figs. Continue to simmer until sauce is thick and sticky and figs start to break down. Cook lamb rump steaks in a hot pan until cooked to your liking. To serve, place lamb steak on serving plate and top with sticky fig.
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