Serve this with a side of bulgur tossed with a little olive oil and feta cheese. Beef or pork will also taste great in place of the lamb.
2 pounds lean boned leg of lamb
3 tablespoons chopped fresh or 1 tablespoon dried mint
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
3 garlic cloves, minced
1 cup boiling water
24 dried figs
2 red onions
How to Make It
Trim fat from lamb. Cut lamb into 48 (1-inch) pieces; set aside.
Combine mint and next 8 ingredients (mint through garlic) in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 20 minutes, turning bag occasionally. Remove lamb from bag; discard marinade.
Combine boiling water and figs in a large bowl; cover and let stand 10 minutes or until soft. Drain well; cut in half. Cut each onion into 6 wedges; cut each wedge in half crosswise (for a total of 24 pieces).
Marinade for the lamb is delicious, and I like the grilled figs along with the onions (and I added squash, too). Served with whole wheat couscous and a cucumber-yogurt salad. My only change: grilled lamb steaks whole to retain more juiciness, then sliced at table.
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