Grilled Lamb on Rosemary Skewers

1. 1

   Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.

2. 2

   Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer.

3. 3

   Do not mix meat and figs on same skewer.

4. 4

   Brush lightly with olive oil and season with salt and pepper.

5. 5

   Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.

6. 6

   Grill, turning 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 the figs.

7. 7

   Meat will become slightly more done after you remove it from grill, so take this into account.

* Per serving · 4 servings · Values may vary.

No additional tips available.