Lamb and Fig Skewers With Honey and Rosemary

Lamb and Fig Skewers With Honey and Rosemary
Recipe Date:
March 16, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 4 garlic cloves, minced
  • 2 large sprigs rosemary, leaves minced
  • 2 tbsps fresh lemon juice
  • 1 tbsp honey
  • 1 1/4 tsps coarse kosher salt, more to taste
  • 1 tsp black pepper
  • 1 tsp asian fish sauce or soy sauce
  • 2 tbsps extra-virgin olive oil
  • 12 large ripe figs
  • 1 1/2 lbs boneless leg of lamb, cut into 1-inch chunks
  • chopped fresh mint leaves, for serving
  • lemon wedges, for serving

Tasting notes: The rich flabors of fig and lamb contrast perfectly with the bright strawberry and cranberry elements of the Pinot.

Serena's tips: We found it easier to do this in a grill pan versus using skewers.


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Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.