Grilled Rosemary-infused Brochette of Lamb and Mission Figs

For the lamb and marinade:
3 lbs lamb leg meat cut in 1-1/2” cubes
2 cups Ferrari-Carano Cabernet Sauvignon
1 cup extra virgin olive oil
1 Tbsp salt
1 Tbsp fresh ground pepper
3 Tbsp chopped garlic
3 bay leaves
1 small white onion, chopped fine
2 carrots, diced fine
3 stalks celery, diced fine
1 Tbsp fresh rosemary, minced

Place all ingredients in a container and let stand in the refrigerator for 48 hours. The mixture should be turned every 8 hours to ensure that all pieces of lamb are thoroughly infused.

For the skewers:
6 large rosemary branches. Cut the branches into 8” lengths and soak in cold water for 24 hours. Make sure you try to keep all the leaves intact.

For the figs:
2 lbs fresh black mission figs
1 cup Ferrari-Carano Cabernet Sauvignon

Place the whole figs in a bowl and cover with the wine. Marinate for at least 2 hours, turning once to ensure that the figs are saturated.

To assemble:
Remove the rosemary branches from the water and tamp dry. Remove the lamb from the marinade and drain. Remove the figs from their marinade and drain. Place the lamb and figs alternately on the rosemary branches, being careful to assemble from the stem end.

To cook:
Cook brochettes on a well-greased grill that is set 4 to 6 inches above a solid bed of hot coals for about 5 minutes, turning once. Try to keep the lamb medium rare. Yields six portions.

Serve on a bed of soft herbed polenta with a garnish of steamed haricot verts.

We recommend the Ferrari-Carano Cabernet Sauvignon.