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.
July 16, 2008: “The Minimalist: The Tasty Twig, a Barbecue Tradition,” by Mark Bittman
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.