Party Balsamic Lamb and Fig Brochettes

Tested Till Perfect

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.

Source

Get Grilling: Summer 2007





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