Tender, rosy slices of lamb fillet, sweet figs, peppery arugula, caramelized onions and a drizzle of balsamic reduction - this unique blend of flavors makes this lamb sandwich truly memorable!
Heat olive oil in a non-stick skillet (preferably with a thick bottom) over medium heat. When hot, add onions and stir to coat them with oil.
After one minute, add a pinch of salt and stir again. Reduce to low heat and cook onions for 30 to 40 minutes, stirring often to make sure they don't stick to the skillet and burn.
You can add a tablespoon of water from time to time to make sure the onions stay moist (I used 3 tablespoons). Be patient! Do not turn the heat up to speed up the process, you'd only end up with burned onions. Instead, you want sweet, super tender onions that will melt in your mouth. When onions are ready, remove from the skillet and set aside.
Heat a grill pan (or a regular pan if you don't have one) on medium-high. When hot, spray with olive oil and add lamb. Cook for about 1-2 minutes on each side, or to your liking. Cooking time will depend on the thickness of the cut and how you like your meat. Backstrap is a very lean cut that will get tough if overcooked. I like mine very rare.
We've eaten this sandwich as an "open faced" one, with just one bottom bread and no top. Feel free to use the other half and make yourself a complete sandwich!
Lamb, Fig and Caramelized Onions Sandwich with Balsamic Glaze https://www.notenoughcinnamon.com/lamb-fig-and-caramelized-onions-sandwich-with-balsamic-glaze/