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Party Balsamic Lamb and Fig Brochettes

By The Canadian Living Test Kitchen

Tested till perfect

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Party Balsamic Lamb and Fig Brochettes

This recipe makes 24 servings

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Nutritional Info

Per piece: about -
cal 79
pro 8 g
total fat 3 g
sat. fat 1 g
carb 4 g
fibre 0
chol 29 mg
sodium 157 mg
% RDI: -
calcium 1
iron 6

Skewers of succulent meat mixed with fruit are delicious not only for the main course but also on skewers as appetizers.

Ingredients

  • 2-1/2 lb boneless leg of lamb, butterflied
  • 6 dried figs
  • 3/4 cup red wine
  • 3/4 cup balsamic vinegar
  • 3 tbsp vegetable oil
  • 1-1/2 tsp salt
  • 1-1/2 tsp 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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