Sweet and slightly exotic with a little crunch on the outside, this lamb is delicious but in fact super easy to prepare. You don’t even need wooden skewers–a simple grill rack will suffice.
Yield 4-6 servings
1/3 cup of fig preserves (no sugar added)
1/4 cup of blackstrap molasses
2 teaspoons of coriander
1 teaspoon of cumin
1 teaspoon of cinnamon
3 tablespoons of olive oil
1 teaspoon of salt
1.5 lb lamb shoulder meat, cut into 2-inch cubes
Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.
Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.
Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.
Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.
Let rest for 5-10 minutes before eating.