Balsamic Glaze............well not really, used Balsamic vinegar but certainly not the "real deal", just a nicely flavoured balsamic vinegar I found at a local Deli. Pan fried a lamb fillet, sliced on the diagonal, plated with mashed potatoes and steamed vegies, then poured the glaze over the lamb slices.Balsamic Glaze for 4
1/4 cup of each, balsamic vinegar, sugar, water. Combine these three in a small saucepan, heat until sugar has melted, bring to boil, lower heat and simmer until a thick syrup. Use part of syrup to deglaze pan when lamb fillet is cooked. Add back to balsamic glaze, stir to combine and serve over lamb fillet
