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

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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