Tuesday, September 16, 2008

fig-ment part deux

For some reason, lamb has become a ghost in the city... I couldn’t find a leg of lamb to save my life. All my usual haunts were out, weren’t on order or were taken off the order list. I thought that veal was the only politically volatile meat. Perhaps things have changed… However, once I get an idea in my head, I cannot rest until I can see it through. So, lack of lamb required a journey to Whole Foods. Unfortunately, I don’t live anywhere near one…actually, that could be a good thing. They don’t call it Whole Paycheck for nothing… So, lamb and fig skewers were on the menu.

Grilled Lamb and Fig Skewers

For mint-pepper glaze:
2/3 cup apricot jam
1/3 cup pomegranate syrup
1/3 cup red wine vinegar
1 tablespoon red pepper flakes
1 tablespoon finely grated lemon zest (from about 1 lemon)
1/4 cup fresh mint, chopped

For lamb:
1 tablespoon cumin powder
1 tablespoon coriander powder
3 pounds boneless leg of lamb, fat trimmed, cut into 1-inch cubes
12 fresh figs, halved vertically
1/4 cup olive oil
4 medium cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon freshly coarse-ground black pepper

Make mint-pepper glaze
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.

Prepare grill for cooking
If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Prep lamb
In large bowl, toss together lamb, figs, and olive oil. Add garlic, ground cumin and coriander, salt, and pepper, and toss gently to combine. Thread lamb cubes and figs onto skewers.

Grill lamb
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 4 minutes per side for medium-rare.

We served our skewers with a green salad dressed with a balsamic dressing, slivered almonds and crumbled goat cheese. With whole wheat pita bread and hummus on the side.


Tanya Kristine said...

aww...poor baby...coudnl't find a baby lamb to eat? my heart bleeds purple piss for you. hahahhaaaa....!

Michelle Ann said...

TK-you behave you closet carnivore.

Tanya Kristine said...

hey. i don't eat babies, you baby eater.

doggybloggy said...

"get in my belly"

buffalodickdy said...

You found your food Muse.. Thank God! Tell Tanya to go save a gay whale.. She is righteous when convenient.. That oughta get things goin'...

Tanya Kristine said...

if i saved it, BD, you'd probably eat it, gay whale eater...

doggybloggy said...

gay whale saver, why save gay whales when the other whales need saving too...I have an idea, if we think they are gay lets eat them as babies, why not they wont reproduce anyway...just a thought.

Marc said...

Sounds fabulous to me.

buffalodickdy said...

DogB- Comments hiiilarious! All in fun,oh Tanya, the Beloved by All...

Michelle Ann said...

Doggy-Yes, you would have enjoyed the meal. And...those Filipino peppers we planted are almost ready for harvest...and I will be sending some your way.

Buff-LOL!Gay whale...love it. And I can just see your first place ribbon for Gay Whale Chili.

Marc-you would have loved it...a little spicy, just the way I like it!

Nick said...

Those look great. I never cook lamb because it isn't always that easy to find. Plus it's one of those things that restaurants seem to do so well that I usually leave it to them. I need to change that!

Beth said...

Hey, thanks for stopping by my blog and your kind words.

never had lamb...they are wayyyyy too cute!!

I FREAKIN LOVE THE NAME OF YOUR BLOG!!! I would marry my dog in a heartbeat...I love him...he's the best.

SSC~ The Domestic Diva said...

Sorry I couldn't leave the comment that I wanted. I was laughing to hard at Tanya's comment!

deb said...

Fricken delicious and fricken hilarious.

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