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

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

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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