Party Balsamic Lamb and Fig Brochettes

Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 2 1/2 lbs boneless legs of lamb butterflied
  • 6 dried figs
  • 3/4 cups red wine
  • 3/4 cups balsamic vinegar
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper

Method

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.

Nutritional facts Per piece: about

  • Sodium 157 mg
  • Protein 8 g
  • Calories 79.0
  • Total fat 3 g
  • Cholesterol 29 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Party Balsamic Lamb and Fig Brochettes

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