Grilled Lamb And Fig Skewers With Mint-pepper Glaze And Grilled Eggplant

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Details

15 Ingredients

• 2/3 cup apricot jam
• 1/3 cup red wine vinegar
• 1 Tbsp red pepper flakes
• 1 Tbsp finely grated lemon zest (from about 1 lemon)
• 1/4 cup fresh mint, chopped
• 1 Tbsp whole cumin seeds
• 1 Tbsp whole coriander seeds
• 3 lbs boneless leg of lamb, fat trimmed, cut into 1-inch cubes
• 12 fresh figs, halved vertically
• 1/4 cup olive oil
• 2 medium cloves garlic, minced (about 2 Tbsps)
• 1 Tbsp kosher salt
• 1 Tbsp freshly coarse-ground black pepper
• Special equipment: about 30 (12-inch) metal skewers
• 2 eggplants, unpeeled, cut into 1-inch-thick slices