Grilled Lamb and Figs on Rosemary Skewers

Grilled Lamb and Figs on Rosemary Skewers
Photo by Evan Sung


  • 1 Tbs. minced fresh rosemary
  • 2 lb. boneless lamb shoulder, cut into chunks
  • 10 to 20 fresh figs
  • ½ cup fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, roughly chopped
  • ¼ cup extra virgin olive oil, more or less
  • + 1 more ingredients
    • Fresh rosemary branches

Start a charcoal or wood fire or heat a gas grill; the fire should be moderately hot. Thread the lamb and figs onto the rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer. Brush lightly with olive oil and season with salt and pepper. Mix together ...

View full recipe at Fine Cooking


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