Rosemary Grilled Lamb Shoulder Skewers with Fresh Figs

Strip the lower needles from each fresh rosemary sprig, leaving approximately 4 cm of leafy foliage intact at the top tips, and finely mince 15g of the stripped needles on a cutting board using a chef's knife.

Dice the trimmed boneless lamb shoulder into uniform 2.5 cm cubes on a dedicated cutting board using a chef's knife, maintaining consistent sizing for even cooking.

Whisk together the fresh lemon juice, lemon zest, minced garlic, 15g minced rosemary leaves, extra virgin olive oil, kosher salt, and coarse black pepper in a mixing bowl until thoroughly combined and emulsified.

Toss the diced lamb into the marinade bowl until thoroughly coated, cover tightly, and refrigerate at 4°C (40°F) for 30 minutes, immediately washing hands and sanitizing the prep station to prevent cross-contamination.

Slice each fresh fig in half lengthwise using a clean chef's knife on a sanitized cutting board, trimming off and discarding only the woody stem tips.

Preheat the outdoor grill to medium-high heat, targeting a grate surface temperature between 200°C and 230°C (400°F to 450°F), and clean the grates thoroughly.

Thread 3 to 4 cubes of marinated lamb shoulder alternating with 2 fig halves onto each prepared rosemary skewer, piercing gently through the meaty center and fig skin.

Grill the skewers over direct heat for 8 to 10 minutes, turning every 2 to 3 minutes with grill tongs, until the lamb develops a browned crust, the figs soften with charred edges, and the internal meat temperature reaches at least 63°C (145°F) on an instant-read digital thermometer.

Transfer the cooked skewers onto a clean platter and let the lamb rest undisturbed for at least 3 minutes at room temperature, allowing the internal juices to redistribute completely and meeting food safety holding requirements.

Serve the rested rosemary lamb and fig skewers warm directly from the platter, spooning any accumulated resting juices back over the meat.