Lamb and Fig Kebabs with Honey and Rosemary

• 4 garlic cloves, minced
• 2 large sprigs rosemary, leaves minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 and 1/4 teaspoons coarse kosher salt, more to taste
• 1 teaspoon black pepper
• 1 teaspoon Asian fish sauce or soy sauce
• 2 tablespoons extra-virgin olive oil
• 12 large ripe figs
• 1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
• Chopped fresh mint leaves, for serving
• Lemon wedges, for serving

1. If you are using wooden skewers, soak them in water for at least 30 minutes.
2. (You dont need to soak metal skewers.
3. If you are broiling the kebabs instead of grilling, skewers are optional.)
4. In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt.
5. Stir in oil.
6. Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet.
7. Make sure the figs dont touch one another.
8. Brush with some of the rosemary marinade and set the figs aside.
9. Add lamb to the bowl with remaining marinade and toss well.
10. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
11. Light the grill or heat the broiler.
12. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char.
13. Grill or broil kebabs for 3 to 5 minutes, turning them once.
14. (If broiling, cook as close to the heating element as possible.
15. You dont need to turn them.)
16. Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

garlic, rosemary, lemon juice, honey, coarse kosher salt, black pepper, fish sauce, extravirgin olive oil, figs, lamb, mint, lemon wedges

Taken from cooking.nytimes.com/recipes/12720 (may not work)