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The New York Times Wine Club
Grilled Lamb on Rosemary Skewers
The New York Times Wine Club Grilled Lamb on Rosemary Skewers

Grilled Lamb on Rosemary Skewers

The flavors of grilled or broiled lamb are punctuated with rosemary, garlic and black pepper.
2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
Rosemary branches
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.
Originally published in The New York Times “The Tasty Twig, A Barbecue Tradition.” by MARK BITTMAN, July 16, 2008

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