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Lamb & Fig Skewers

April 15, 2016

Lamb & Fig Skewers

Easy to prepare and great on the BBQ, these lamb and fig skewers are perfect for a summer gathering in the garden. 

What you'll need

  • 700g lamb (de-boned leg meat is best)
  • 12 large ripe figs
  • 3 garlic cloves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon soy sauce
  • 2 large sprigs rosemary
  • A handful of fresh mint leaves

Here's what to do

      1. To prepare the marinade, mince the garlic and chop the rosemary in to fine pieces. Combine in a large bowl with the lemon juice, soy sauce, honey, salt and pepper.  Stir well adding the oil as you go.

      2. Cut the lamb in to cubes approximately 3cm across and place them in to the marinade bowl and leave in the fridge overnight to soak.  If you want to eat them same day, allow at least one hour of marinating time at room temperature.

      3. Cut the figs in half and add them to the skewer alternating the figs and the lamb.  If using wooden skewers, soak them in water for 30 minutes prior to piercing the food as they can soak up some of the water to prevent them burning too much on the BBQ.

      4. Cook on the BBQ for 5-8 minutes depending on how well done you like them.  They'll need to be turned once during the cooking time. 

      5. When ready, take off the heat and serve with a pinch of chopped fresh mint sprinkled on top. 

        Click here for a printable pdf version of this recipe

        Optional extras

        Add some asparagus or aubergine to the grill for a great vegetable accompaniment

        Serve on a bed of rice or in pitta bread

        Optional mint sauce

        158ml of apricot jam, 80ml red wine vinegar, 1 tablespoon of grated lemon zest, a handful of chopped fresh mint.

        Combine all ingredients except the mint in a saucepan and bring to the boil.  Simmer on a low heat for about 10 mins, stirring occasionally.  Remove from the heat and allow to cool.  Stir in the mint and either serve separately or use to glaze the lamb.                                





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