Grilled Lamb and Fig Kabobs

This was a very yummy grilled lamb recipes. The lamb were tender and the mint glaze was excellent on top.

For mint-pepper glaze:

  • ⅔ cup apricot jam
  • ⅓ cup red wine vinegar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon finely grated lemon zest (from about 1 lemon)
  • ¼ cup fresh mint, chopped

For lamb

  • 3 pounds boneless leg of lamb, fat trimmed, cut into 1-inch cubes
  • 12 fresh figs, halved vertically
  • 1 red onion
  • ¼ cup olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly coarse-ground black pepper

In large bowl, toss together lamb, and dry spices, let sit.

In small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes, and lemon zest. Bring to 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.

Toss lamb chunks, figs, olive oil, garlic gently to combine. Thread lamb cubes, red onion chunks, and figs onto skewers.

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 5 minutes per side for medium-rare.

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Lamb and Fig Kabobs
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