Grilled Lamb and Figs on Rosemary Skewers

Grilled Lamb and Figs on Rosemary Skewers
Photo by Evan Sung


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

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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