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Grilled Lamb And Fig Skewers With Mint-Pepper

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Ingredients

Adjust Servings:
2/3 cup apricot jam
1/3 cup red wine vinegar (can substitute white or cider vinegar)
1 tablespoon red pepper flakes
1 tablespoon finely grated lemon zest
1/4 cup of fresh mint, chopped
1 tablespoon whole cumin seed
1 tablespoon whole coriander seed
3 lbs boneless leg of lamb, fat trimmed, cut into 1-inch cubes
12 fresh figs, halved vertically (if no fresh figs are available, reconstitute dried figs in boiling water)
1/4 cup olive oil
2 tablespoons garlic, minced
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper

Nutritional information

897.1
Calories
521 g
Calories From Fat
58 g
Total Fat
19.5 g
Saturated Fat
156.5 mg
Cholesterol
2475.8 mg
Sodium
54.7 g
Carbs
9.8 g
Dietary Fiber
33.1 g
Sugars
44 g
Protein
569g
Serving Size

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Grilled Lamb And Fig Skewers With Mint-Pepper

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    Cuisine:

    This recipe comes from the television show Epicurious. When I saw it has ingredients our family likes, I put it on my list to make next time we have people over. It looks to be quite spicy, so I'll cut down on the amount of spices for the children's tastes. I'll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form. This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Grilled Lamb and Fig Skewers With Mint-Pepper Glaze and Grilled, This recipe comes from the television show Epicurious When I saw it has ingredients our family likes, I put it on my list to make next time we have people over It looks to be quite spicy, so I’ll cut down on the amount of spices for the children’s tastes I’ll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives , This recipe comes from the television show Epicurious When I saw it has ingredients our family likes, I put it on my list to make next time we have people over It looks to be quite spicy, so I’ll cut down on the amount of spices for the children’s tastes I’ll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives


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    Steps

    1
    Done

    Make Glaze:.

    2
    Done

    in a Small Saucepan Over Moderate Heat, Stir Together Jam, Vinegar, Red Pepper Flakes and Lemon Zest. Bring to a 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 Aside.

    3
    Done

    Prepare Grill:.

    4
    Done

    If Using Charcoal Grill, Open Vents on Bottom, Then Light the Charcoal. Charcoal Fire Is Medium-Hot When You Can Hold Your Hand 5 Inches Above Rack For 4-5 Seconds. If Using a Gas Grill, Preheat Grate on High With Hood Closed For 10 Minutes, Then Turn Down to Moderate-High.

    5
    Done

    Prep Lamb:.

    6
    Done

    in an Electric Spice Mill or Clean Coffee Grinder, Combine Cumin and Coriander. Pulse Several Times to Grind Coarsely and Set Aside. in a Large Bowl, Toss Together Lamb, Figs and Olive Oil. Add Minced Garlic, Ground Cumin and Coriander, Salt, and Pepper. Mix Gently to Combine. Thread Lamb Cubes and Figs Onto Skewers.

    7
    Done

    Prep Eggplant:.

    8
    Done

    Arrange Eggplant Slices on a Platter. Rub Each Slice on Both Sides With Olive Oil. Sprinkle With Salt and Pepper.

    9
    Done

    Grill Lamb and Eggplant:.

    10
    Done

    Arrange Skewers and Eggplant on Grill. Cook Eggplant, Turning Once, Until Slices Are Golden and Moist, About 3-4 Minutes Per Side. Cook Lamb to Slightly Less Than Desired Doneness (cubes Will Continue to Cook After Being Removed from Grill), Turning Once and Brushing With Glaze During Last 30 Seconds of Grilling on Each Side, About 4 Minutes Per Side For Medium-Rare.

    11
    Done

    Arrange Eggplant Slices on a Serving Platter, Top With Skewers, and Serve.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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