Balsamic Lamb Tenderloin and Fig Kabobs

I got the blues. The Monday after a super fun and indulgent three day weekend kind of blues.

And I’ve got them bad.

You know your weekend is pretty badass when you lead off with Friday night fire works and surf and turf. Follow it up with multiple trips to the beach and some at home beer tasting and sausage smoking and you have the recipe for a kick butt weekend.

And then comes Monday. Crashing down on all your weekend glory.

The only thing that can get me through a brutal Monday such as this? A bike ride and a tasty meal. This twist on a summer favorite is just the ticket.

You will need…

1 ½ lbs lamb tenderloin, chopped into 1 inch pieces

2 cups figs, quartered

½ cup balsamic vinegar

¼ cup olive oil plus 2 extra tablespoons

1 tablespoon finely chopped rosemary

3 garlic cloves, minced

Salt and pepper to taste

Start by whisking together the vinegar, ¼ cup olive oil, garlic and rosemary. Season well with salt and pepper.

Pour the marinade over the lamb in a shallow dish.

While the lamb marinates for 30 minutes up to over night, soak 8 wooden skewers in water so they will not burn.

Preheat the grill to a medium high heat.

Brush the figs with olive oil and season well with salt and pepper and set aside.

When the lamb has marinated, skewer the meat and figs alternating. Reserve the marinade.

Grill the kabobs over a high heat until the lamb is cooked to medium rare. About 4 minutes a side. 

When the lamb is cooked, remove from the heat and cover with aluminum foil. Let rest for 5 minutes.

While the lamb is grilling, pour the marinade into a small saucepan. Simmer the marinade over medium heat and allow it to reduce. When the sauce has thickened and reduced by half, remove from the heat. About 15 minutes.

To serve, drizzle the reduced marinade over the kabobs and serve hot.

Love and Beer Floats

Angela

Balsamic Lamb Tenderloin and Fig Kabobs

1 ½ lbs lamb tenderloin, chopped into 1 inch pieces

2 cups figs, quartered

½ cup balsamic vinegar

¼ cup olive oil plus 2 extra tablespoons

1 tablespoon finely chopped rosemary

3 garlic cloves, minced

Salt and pepper to taste

Start by whisking together the vinegar, ¼ cup olive oil, garlic and rosemary. Season well with salt and pepper.

Pour the marinade over the lamb in a shallow dish.

While the lamb marinates for 30 minutes up to over night, soak 8 wooden skewers in water so they will not burn.

Preheat the grill to a medium high heat.

Brush the figs with olive oil and season well with salt and pepper and set aside.

When the lamb has marinated, skewer the meat and figs alternating. Reserve the marinade.

Grill the kabobs over a high heat until the lamb is cooked to medium rare. About 4 minutes a side. When the lamb is cooked, remove from the heat and cover with aluminum foil. Let rest for 5 minutes.

While the lamb is grilling, pour the marinade into a small saucepan. Simmer the marinade over medium heat and allow it to reduce. When the sauce has thickened and reduced by half, remove from the heat. About 15 minutes.

To serve, drizzle the reduced marinade over the kabobs and serve hot.