Preparation

• Start a charcoal or wood fire or heat a gas grill; the fire should be moderately hot. Thread the lamb and figs onto the rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
• Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on the lamb and figs.
• Grill, turning the skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for figs. The meat will become slightly more done after you remove it from grill, so take this into account.