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

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

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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