Lamb, Gorgonzola and Fig Bruschetta with Sherry Sauce

By Dixie Elliott

Lamb, Gorgonzola and Fig Bruschetta with Sherry Sauce
Lamb, Gorgonzola and Fig Bruschetta with Sherry Sauce recipe, brought to you by MiNDFOOD.

Figs are still in season so pair a few with lamb and creamy blue cheese for a simple lunch.

Serves 4

2 tsp olive oil

400g lamb sirloin (backstrap)

¾ cup sherry

20g butter, at room temperature

2 tsp plain flour

2 red witlof, trimmed, leaves separated

2 green witlof, trimmed, leaves separated

2 sticks celery, thinly sliced diagonally

1/3 cup walnuts, roughly chopped

8 slices sourdough bread, toasted

150g gorgonzola (or blue vein), thinly sliced

4 fresh figs, torn

1/3 cup salad dressing of choice

1 Heat oil in a frying pan over medium-high heat. When hot add lamb and 
cook for 3 minutes. Turn and cook for 
a further 3 minutes until medium-rare 
or cooked to your liking. Transfer to 
a plate and cover with foil to keep warm.

2 To make sherry sauce, add sherry 
to frying pan. Bring to the boil. 
Combine butter and flour in a small 
bowl. Add one-third of butter mixture 
to sherry. Stir until well combined. 
Add remaining butter mixture and stir until sauce thickens.

3 To make salad, combine red and green witlof leaves, celery and walnuts 
in a large bowl.

4 Thinly slice lamb diagonally. 
Put 2 slices of toasted bread on 4 serving plates. Top with cheese, lamb, sherry sauce and figs.

5 Serve with salad, adding dressing to salad just before serving.


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