The flavors of grilled or broiled lamb are punctuated with rosemary, garlic and black pepper.
Cook Time: 20 minutes, plus time to heat the grill
2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
¼ cup extra-virgin olive oil, more or less
Salt and freshly ground black pepper to taste
½ cup freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 tablespoon minced fresh rosemary
1. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
2. Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
3. Grill, turning skewers as each side browns and taking care to avoid flareups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.