Grilled Lamb Liver With Pan Roasted Figs And Balsamic Vinegar Recipe

• 2 x lamb, livers, of about 11 1/2 ounces
• 8 x fig, 4 cut in quarters, 4 cut in half for garnish
• 1 lt veal stock, concentrated, (glace de viande)
• 1 x bay leaf
• 1 Tbsp. finely minced rosemary
• 6 1/2 ounce balsamic vinegar
• 1 c. Phillipe de Rothschild Cabernet Sauvignon red wine, already reduced
• 2 Tbsp. extra virgin olive oil
• 3 Tbsp. butter, for cooking the figs
• 1 Tbsp. butter, for finishing the sauce
• 1 Tbsp. honey, for the figs salt black pepper

Directions