Gluten Free Grilled Figs & Lamb on Rosemary Skewers Recipe
For this dish, use rosemary branches with woody stalks, if possible. If the stalks are too flimsy to poke through the lamb, first make a hole by running a wooden or metal skewer through to make it easier.
Rosemary lends itself well to this fig-sweetened lamb dish.
- Fresh rosemary branches with woody stalks
- 2 pounds boneless lamb shoulder cut into 1-2 inch cubes
- 2 red onions peeled and quartered
- 10-20 fresh figs
- ¼ cup extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- ½ cup fresh lemon juice
- 2-3 garlic cloves roughly chopped
- 1 tablespoon minced fresh rosemary
Remove the lower leaves from the rosemary sprigs, leaving the tips intact.
Heat a gas or charcoal grill to medium. Thread the lamb and onions, alternating each, onto the rosemary skewers, using 3-4 cubes of meat per skewer. On separate rosemary skewers, thread the figs. Do not mix meat and figs on the same skewer, as the figs cook faster than the meat.
Brush the lamb/onion skewers lightly with oil and season to taste with salt and pepper. In a small bowl, mix the lemon juice, garlic, and minced rosemary. Brush a little of this mixture on the lamb/onion skewers and the fig skewers.
Grill over medium heat, turning the skewers as each side browns and taking care to avoid flare-ups. These will cook quickly, so watch carefully. Cook the lamb skewers for 6-10 minutes for medium-rare, and the fig skewers for 4-5 minutes. Serve immediately.
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