Smokey Grilled Lamb and Figs Moroccan Style

Receipe by Deb Thorlakson

The smokey grilled lamb pairs well with a glass of Walla Walla Valley Syrah.


  • 2/3 cup red currant jelly
  • 1/3 cup Walla Walla Valley Syrah
  • 1 teaspoon red pepper flakes
  • 2 teaspoons grated lemon zest
  • 2 Tablespoons fresh mint, finely chopped
  • 1 Tablespoon cumin
  • 1 Tablespoon coriander
  • 2 teaspoons ginger, minced
  • 2 Tablespoons garlic, minced
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 1/2 pounds leg of lamb, cut into 1-inch cubes
  • 12 dried figs, destem and cut in half
  • 12 skewers
  • 2 eggplants, unpeeled, cut into ½ inch slices lengthwise
  • 1/4 cup olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper

Cooking Instructions

In a small saucepan over medium heat, stir together jelly, red wine, red pepper and lemon zest.
Bring to a boil then lower heat and simmer until slightly thickened, about 10 minutes.
Remove from heat and allow to cool slightly before stirring in the fresh mint.
Combine cumin, coriander, ginger, garlic, salt, pepper and oil in a large bowl.
Add lamb and figs, stir gently to combine for about 2 hours.
Thread lamb cubes and fig halves alternately onto skewers.
Arrange eggplant slices on platter.
Rub each slice on both sides with oil and sprinkle with salt and pepper.

Heat a barbeque to medium high.
Arrange skewers and eggplant on grill. Grill until the eggplant slices are golden and moist, about 3 minutes per side.
Cook lamb to desired doneness, brushing with glaze during last 30 seconds of grilling on each side, about 4 minutes per side for medium-rare.
Arrange eggplant slices on serving plate, top with skewers and glaze .

Serves 6.