Grilled Lamb And Fig Skewers With Mint Pepper Glaze And Grilled Eggplant Recipes

GRILLED LAMB AND FIG SKEWERS WITH MINT PEPPER GLAZE

Steps:

• In small saucepan combine apricot preserves, vinegar, red pepper flakes and lemon zest. Bring to boil and then lower to a simmer and cook gently, stirring occasionally, for 6-8 minutes, until thickened and jammy. Remove from heat and set aside to cool for 5-10 minutes. Stir in the mint.
• In a large bowl, gently toss lamb cubes and figs with olive oil, garlic, cumin, coriander, salt and pepper. Thread lamb cubes, figs and scallions onto skewers.
• Arrange skewers on the grill. Cook for four minutes with the grill cover closed. Brush generously with glaze and turn. Grill for 3 minutes more with the cover closed. Brush generously with glaze and turn. Grill for 30 seconds more, uncovered, for medium rare. (Lamb will be slightly underdone but will continue to cook after being removed from grill)
• Serve kebabs with extra mint sprinkled on top.

GRILLED LAMB ON ROSEMARY SKEWERS

Steps:

• 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.
• 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.
• Grill, turning skewers as each side browns and taking care to avoid flare-ups; 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.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
• In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
• Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
• Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
• Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
• Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

GRILLED LAMB AND FIG SKEWERS WITH MINT-PEPPER GLAZE AND GRILLED

Steps:

• Make glaze:.
• In a small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes and lemon zest. Bring to a 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:.
• If using charcoal grill, open vents on bottom, then light the charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4-5 seconds. If using a gas grill, preheat grate on high with hood closed for 10 minutes, then turn down to moderate-high.
• Prep lamb:.
• In an electric spice mill or clean coffee grinder, combine cumin and coriander. Pulse several times to grind coarsely and set aside. In a large bowl, toss together lamb, figs and olive oil. Add minced garlic, ground cumin and coriander, salt, and pepper. Mix gently to combine. Thread lamb cubes and figs onto skewers.
• Prep eggplant:.
• Arrange eggplant slices on a platter. Rub each slice on both sides with olive oil. Sprinkle with salt and pepper.
• Grill lamb and eggplant:.
• Arrange skewers and eggplant on grill. Cook eggplant, turning once, until slices are golden and moist, about 3-4 minutes per side. 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.
• Arrange eggplant slices on a serving platter, top with skewers, and serve.