Grilled Rosemary-infused Brochette of Lamb and Mission Figs
For the lamb and marinade:
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:
For the figs:
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.
Serve on a bed of soft herbed polenta with a garnish of steamed haricot verts.
We recommend the Ferrari-Carano Cabernet Sauvignon.