Try this luscious lamb dish for a supper that makes the most of seasonal fresh figs.
For the champ, boil the potatoes in a saucepan of boiling salted water for 15 minutes, or until tender.
Heat a knob of the butter in a frying pan and fry the spring onions for 2-3 minutes, or until just softened. Drain the potatoes and press through a ricer or mash until smooth. Stir in the onions, the remaining butter and the milk. Season with salt and freshly ground black pepper, to taste.
For the lamb, preheat the oven 200C/390F/Gas 6.
Rub the olive oil over each steak and season with salt, pepper and crushed chilli. Fry in a non-stick frying pan for five minutes, or until browned all over. Place in the oven and cook for 8-10 minutes. (Longer if you prefer your meat less pink.) Cover and leave to rest in warm place.
For the figs, using a sharp knife, cut a cross in the pointed end of each fig and open out a little. Place on a baking tray and drizzle over the honey. Bake alongside the lamb until softened. Top four figs with the chutney and set aside.
Heat a knob of butter in a frying pan and fry the shallots for five minutes, or until soft. Put half of the figs into the pan with 100ml/4fl oz water, and the port and fig jam. Bring to the boil and then simmer until thickened. Strain into a clean saucepan and reheat gently.
For the cabbage, blanch the shredded cabbage leaves in a saucepan of boiling salted for 2-3 minutes and drain well.
Fry the pancetta in a frying pan until the fat runs and then stir in the cabbage and chestnut. Season, to taste, with salt and freshly ground black pepper – but go easy with the salt as the bacon will be salty.
Serve the lamb on a bed of cabbage with the champ on the side; spoon over the sauce and garnish with the remaining whole figs.
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