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.