Best 5 Lamb And Fig Skewers With Honey And Rosemary Recipes

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Prepare to embark on a culinary journey that will tantalize your taste buds with the mouthwatering flavors of lamb and fig skewers, infused with the sweetness of honey and the aromatic essence of rosemary. This exquisite dish combines succulent lamb, juicy figs, and fresh rosemary, all grilled to perfection and glazed with a luscious honey sauce. Let us guide you through the process of creating this delectable meal, perfect for any occasion, whether it's a summer barbecue or an elegant dinner party.

Here are our top 5 tried and tested recipes!

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY



Lamb and Fig Skewers With Honey and Rosemary image

This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.

Provided by Melissa Clark

Categories     dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 garlic cloves, minced
2 large sprigs rosemary, leaves minced
2 tablespoons fresh lemon juice
1 tablespoon honey
1 and 1/4 teaspoons coarse kosher salt, more to taste
1 teaspoon black pepper
1 teaspoon Asian fish sauce or soy sauce
2 tablespoons extra-virgin olive oil
12 large ripe figs
1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
Chopped fresh mint leaves, for serving
Lemon wedges, for serving

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.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams

GRILLED LAMB ON ROSEMARY SKEWERS



Grilled Lamb on Rosemary Skewers image

Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.

Provided by Mark Bittman

Categories     dinner, lunch, skewers and kebabs, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
Rosemary branches
1/4 cup extra virgin olive oil, more or less
Salt and freshly ground black pepper to taste
1/2 cup freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 tablespoon minced fresh rosemary

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.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 42 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 726 milligrams, Sugar 21 grams

GRILLED FRESH FIGS ON ROSEMARY SKEWERS



Grilled Fresh Figs on Rosemary Skewers image

This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.

Provided by William Uncle Bill

Categories     Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

4 stalks fresh rosemary, about 6 inches long
4 large firm ripe figs, any variety,stems trimmed,halved lengthwise
1/4 cup liquid honey
1 tablespoon lemon juice, freshly squeezed
fresh ground black pepper

Steps:

  • Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
  • Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
  • Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
  • Drain the stems and pat them dry with paper towelling.
  • Skewer 2 fig halves crosswise on each rosemary stem.
  • Arrange the skewers on a plate with the cut sides of the figs facing up.
  • In a small bowl, mix together honey and lemon juice.
  • Brush the honey/lemon mixture over the cut side of the figs.
  • Preheat the broiler or grill to medium-high.
  • Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
  • Sprinkle evenly with the reserved rosemary leaves and some black pepper.
  • Serve on the skewers while still hot.

Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6

ROSEMARY LAMB SKEWERS



Rosemary Lamb Skewers image

Make and share this Rosemary Lamb Skewers recipe from Food.com.

Provided by RemyGage

Categories     Lamb/Sheep

Time 15m

Yield 8 skewers

Number Of Ingredients 7

500 g lamb fillets
8 -10 sprigs fresh rosemary
2 garlic cloves (crushed)
1/2 teaspoon cumin
1/2 cup olive oil
2 teaspoons balsamic vinegar
1 dash Tabasco sauce

Steps:

  • Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.
  • Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.
  • Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
  • They will cook very quickly.

LEMON-HONEY LAMB SKEWERS



Lemon-Honey Lamb Skewers image

A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.

Provided by Nika

Categories     Meat and Poultry Recipes     Lamb

Time 4h55m

Yield 4

Number Of Ingredients 10

1 cup chopped fresh mint
¾ cup dry white wine
2 tablespoons lemon juice
2 tablespoons honey
3 pounds cubed lamb stew meat
24 pearl onions, peeled
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon apricot preserves
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
  • Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 19.5 g, Cholesterol 133.9 mg, Fat 11 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 3.9 g, Sodium 123.5 mg, Sugar 12.5 g

Tips:

  • For the best flavor, use fresh, ripe figs. If you can't find fresh figs, you can use dried figs that have been soaked in warm water for 30 minutes.
  • To prevent the skewers from burning, soak them in water for 30 minutes before grilling.
  • If you don't have a grill, you can cook the skewers in a grill pan over medium heat.
  • Be careful not to overcook the lamb. Lamb is best cooked to medium-rare or medium.
  • Serve the skewers with a dipping sauce of your choice. Some good options include tzatziki sauce, hummus, or a simple vinaigrette.

Conclusion:

Lamb and fig skewers with honey and rosemary are a delicious and easy-to-make dish that is perfect for a summer cookout. The lamb is tender and juicy, the figs are sweet and caramelized, and the honey and rosemary add a delicious depth of flavor. Serve these skewers with a dipping sauce of your choice and enjoy!

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