Party Balsamic Lamb and Fig Brochettes
Skewers of succulent meat mixed with fruit are delicious not only for the main course but also on skewers as appetizers.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 79 |
| pro | 8 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 29 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
-
1 boneless leg of lamb, butterflied (2-1/2 lb/1.25 kg)
6 dried figs
3/4 cup (175 mL) red wine
3/4 cup (175 mL) balsamic vinegar
3 tbsp (50 mL) vegetable oil
1-1/2 tsp (7 mL) each salt and pepper
Preparation:
Cut lamb into forty-eight 1-1/2-inch (4 cm) cubes; set aside.
Trim stems from figs; quarter lengthwise. In bowl, combine lamb, figs, 2 tbsp (25 mL) each of the wine and vinegar, the oil, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In saucepan, bring remaining wine and vinegar to boil over medium heat; reduce heat and simmer until reduced to 3/4 cup (175 mL), about 6 minutes. Let cool. Pour half of the glaze into small serving bowl; set aside.
Alternately thread 2 lamb cubes and1 fig quarter onto each of 24 soaked wooden skewers. Place on greased grill over medium-high heat; brush with remaining glaze. Close lid and grill, turning once, just until pink inside, 10 minutes. Serve with reserved glaze.
Trim stems from figs; quarter lengthwise. In bowl, combine lamb, figs, 2 tbsp (25 mL) each of the wine and vinegar, the oil, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In saucepan, bring remaining wine and vinegar to boil over medium heat; reduce heat and simmer until reduced to 3/4 cup (175 mL), about 6 minutes. Let cool. Pour half of the glaze into small serving bowl; set aside.
Alternately thread 2 lamb cubes and1 fig quarter onto each of 24 soaked wooden skewers. Place on greased grill over medium-high heat; brush with remaining glaze. Close lid and grill, turning once, just until pink inside, 10 minutes. Serve with reserved glaze.
Source
Get Grilling: Summer 2007
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