Gluten Free Grilled Figs & Lamb on Rosemary Skewers Recipe
Updated Feb 15, 2021, Published Jul 18, 2017
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For this dish, use rosemary branches with woody stalks, if possible. If the stalks are too flimsy to poke through the lamb, first make a hole by running a wooden or metal skewer through to make it easier.
Gluten Free Grilled Figs & Lamb on Rosemary Skewers Recipe
Rosemary lends itself well to this fig-sweetened lamb dish.
Ingredients
- Fresh rosemary branches with woody stalks
- 2 pounds boneless lamb shoulder, cut into 1-2 inch cubes
- 2 red onions, peeled and quartered
- 10-20 fresh figs
- ¼ cup extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- ½ cup fresh lemon juice
- 2-3 garlic cloves, roughly chopped
- 1 tablespoon minced fresh rosemary
Instructions
- Remove the lower leaves from the rosemary sprigs, leaving the tips intact.
- Heat a gas or charcoal grill to medium. Thread the lamb and onions, alternating each, onto the rosemary skewers, using 3-4 cubes of meat per skewer. On separate rosemary skewers, thread the figs. Do not mix meat and figs on the same skewer, as the figs cook faster than the meat.
- Brush the lamb/onion skewers lightly with oil and season to taste with salt and pepper. In a small bowl, mix the lemon juice, garlic, and minced rosemary. Brush a little of this mixture on the lamb/onion skewers and the fig skewers.
- Grill over medium heat, turning the skewers as each side browns and taking care to avoid flare-ups. These will cook quickly, so watch carefully. Cook the lamb skewers for 6-10 minutes for medium-rare, and the fig skewers for 4-5 minutes. Serve immediately.
Nutrition
Calories: 432kcalCarbohydrates: 31gProtein: 30gFat: 21gSaturated Fat: 4gCholesterol: 91mgSodium: 102mgPotassium: 811mgFiber: 4gSugar: 23gVitamin A: 190IUVitamin C: 18.8mgCalcium: 76mgIron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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