Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Lamb and Figs on Rosemary Skewers

Article Image
Evan Sung

Servings: 4 to 6

The idea of cutting branches of rosemary for skewers must certainly have occurred to humans soon after they figured out how to build fires. Rosemary grows as a large, hardy shrub throughout the Mediterranean and places with similar climates. Figs grow in these same climates by the zillions. And it didn’t take Escoffier to figure this one out: figs are good—no fabulous—when grilled. Grill the lamb and the figs separately, since the lamb will take a little longer to cook than the figs.

Ingredients

  • 2 lb. boneless lamb shoulder, cut into chunks
  • 10 to 20 fresh figs
  • Fresh rosemary branches
  • 1/4 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • 1/2 cup fresh lemon juice
  • 2 cloves garlic, roughly chopped
  • 1 Tbs. minced fresh rosemary

Preparation

  • 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 the lemon juice, garlic and minced rosemary and brush a little of this mixture on the lamb and figs.
  • Grill, turning the skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for figs. The meat will become slightly more done after you remove it from grill, so take this into account.

Tip

July 16, 2008: “The Minimalist: The Tasty Twig, a Barbecue Tradition,” by Mark Bittman

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks