Lamb and Fig Skewers With Honey and Rosemary

Preparation

1. Step 1

   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.)

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.)

6. Step 6

   Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.