Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant

Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant
Photo by Stephen Sullivan

Ingredients

  • 2 eggplants
  • 1 tablespoon red pepper flakes
  • 1/3 cup red wine vinegar
  • ¼ cup olive oil
  • 2/3 cup apricot jam
  • ¼ cup fresh mint
  • 3 pounds boneless leg of lamb, fat trimmed
  • + 11 more ingredients
    • 1 tablespoon finely grated lemon zest
    • ¼ cup olive oil
    • 30 12-inch metal skewers
    • 2 medium cloves garlic
    • 1 tablespoon freshly coarse-ground black pepper
    • 1 tablespoon kosher salt
    • 12 fresh figs
    • 1 tablespoon whole coriander seeds
    • 1 tablespoon kosher salt
    • 1 tablespoon freshly coarse-ground black pepper
    • 1 tablespoon whole cumin seeds

In small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes, and lemon zest. Bring to boil, then lower heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and allow to cool 5 minutes. Stir in mint and set a...

View full recipe at Epicurious

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