Lamb & Fig Kebobs
Lamb & Fig Kebobs
2 ¼ pounds boneless leg of lamb (1.2kg)
15 cippoline onions
10 black mission figs
½ cup port (125ml)
3 tablespoons olive oil (45ml)
2 teaspoons cracked black pepper (10ml)
Marinade:
1 cup parsley, roughly chopped (250ml)
1 tablespoon oregano, roughly chopped (15ml)
1 tablespoon garlic, chopped fine (15ml)
1 shallot, minced fine
¼ cup olive oil (60ml)
Juice of 1 lemon
Zest of 2 lemons, chopped fine
2 teaspoons pepper (10ml)
½ cup red wine (125ml)
Kosher salt to taste
Cracked pepper to taste
Olive oil for drizzling
14 wooden skewers that have been soaking in water for at least an hour
Place the leg of lamb on a cutting board and cut away the silver skin. Remove excess fat to avoid flare-ups. Cut the lamb into ½” cubes and place into a reseal able plastic bag.
Chop and add to the bag, parsley, oregano, garlic & shallot. Add the olive oil, lemon juice, lemon zest, red wine and pepper. Coat evenly and place into the refrigerator overnight.
In a large pot of boiling water add onions. Cook for approximately 4 minutes. Remove and place in an ice bath to cool. Peel skins.
Slice figs in half and cover with port. Sprinkle with pepper and allow to stand for 15 minutes. aside
Remove lamb from the refrigerator. Remove lamb from bag and discard marinade.
Skewer lamb cubes alternating with onion. Place on tray, drizzle with olive oil and season with salt and pepper.
Skewer figs securely onto bamboo skewers. Drizzle with oil.
Prepare barbecue for direct grilling. Preheat the grill to medium-high heat. Oil grill. Place lamb on grill. Cover exposed skewer ends with aluminum foil. Grill for 3 minutes per side for medium-rare.
For figs, place skewers over a medium-high oiled grill for 2 minutes or until lightly charred. Note the high sugar content in the figs can burn easily so watch carefully.
Serves 6
2 ¼ pounds boneless leg of lamb (1.2kg)
15 cippoline onions
10 black mission figs
½ cup port (125ml)
3 tablespoons olive oil (45ml)
2 teaspoons cracked black pepper (10ml)
Marinade:
1 cup parsley, roughly chopped (250ml)
1 tablespoon oregano, roughly chopped (15ml)
1 tablespoon garlic, chopped fine (15ml)
1 shallot, minced fine
¼ cup olive oil (60ml)
Juice of 1 lemon
Zest of 2 lemons, chopped fine
2 teaspoons pepper (10ml)
½ cup red wine (125ml)
Kosher salt to taste
Cracked pepper to taste
Olive oil for drizzling
14 wooden skewers that have been soaking in water for at least an hour
Place the leg of lamb on a cutting board and cut away the silver skin. Remove excess fat to avoid flare-ups. Cut the lamb into ½” cubes and place into a reseal able plastic bag.
Chop and add to the bag, parsley, oregano, garlic & shallot. Add the olive oil, lemon juice, lemon zest, red wine and pepper. Coat evenly and place into the refrigerator overnight.
In a large pot of boiling water add onions. Cook for approximately 4 minutes. Remove and place in an ice bath to cool. Peel skins.
Slice figs in half and cover with port. Sprinkle with pepper and allow to stand for 15 minutes. aside
Remove lamb from the refrigerator. Remove lamb from bag and discard marinade.
Skewer lamb cubes alternating with onion. Place on tray, drizzle with olive oil and season with salt and pepper.
Skewer figs securely onto bamboo skewers. Drizzle with oil.
Prepare barbecue for direct grilling. Preheat the grill to medium-high heat. Oil grill. Place lamb on grill. Cover exposed skewer ends with aluminum foil. Grill for 3 minutes per side for medium-rare.
For figs, place skewers over a medium-high oiled grill for 2 minutes or until lightly charred. Note the high sugar content in the figs can burn easily so watch carefully.
Serves 6
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