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1
In a food processor or blender, reduce the onion to a thick, watery pulp.
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2
Remove it to piece of double cheesecloth or strong paper towels, and squeeze out all of the juice into a bowl large enough to hold the meat.
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3
Add the oil, cinnamon, salt, pepper and lamb to the onion juice.
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4
Cover and marinate the lamb as long as possible, preferably overnight.
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5
Preheat oven to 375.
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6
Put the beets on the middle oven rack and roast them for about 1 1/2 hours or until they shrink and the skins shrivel.
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7
Allow them to cool enough to be handled and snip off the root.
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8
The skins will slip off easily by hand.
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9
Slice the beats thickly, sprinkle with salt and pepper, and drizzle generously with balsamic vinegar.
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10
Refrigerate.
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11
If you are using dried figs, cover them with orange juice and add 2 slices of lime.
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12
Cover and microwave on high for 30 seconds.
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13
Allow them to stand long enough to become infused with the citrus and soft enough to be skewered.
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14
Drain and cut them in half crosswise.
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15
Drizzle them with balsamic vinegar.
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16
If you are using fresh figs, omit the citrus soak and simply cut them in half and dress with balsamic vinegar.
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17
Thread the skewers, starting and ending with the lamb.
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18
Fasten a slice of beet against the cut side of each fig half.
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19
Cook the kabobs on a grill for 10 minutes.
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20
Serve immediately garnished with mint sprigs.
