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