Lamb Kabob Salad

This may seem like it just has to much flavor going, but trust me each ingredient has a important role that it plays. They combine well together as well as sing out on their own! The Maple Hill Creamery orange yogurt adds such a wonderfully touch of orange and of course it is a great marinade!

KABOBS:

1 lb package of Sweetgrass Lamb Kabobs
1/2 c Maple Hill Creamery Orange yogurt
2 tbsp dried mint
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8-1/4 cayenne pepper
1/2 tsp cardamom seed (or 1/4 ground cardamom)
1 tbsp olive oil

DRESSING:

4 dried Turkish Figs
1/2 c Maple Hill Creamery Orange yogurt
1/2 c Sweetgrass Bacon ends, diced
4 garlic cloves, sliced
1 tsp finely chopped fresh Rosemary
s/p

Sour dough bread (about 1/2 of a small loaf)
1 bag Gaia's Breath Spring Mesclin Mix

In a large bowl whisk together the yogurt, mint, cumin, cayenne, coriander, cardamom and oil. Stir in lamb cubes to coat well. Cover and refrigerate for 2 hrs but over night is even better.

Bring the lamb to room temperature for at least 1 hour before grilling.

Cut stem off of figs, and place in a bowl, then cover with boiling water. Let stand for 10 minutes. Drain and reserve the soaking liquid.

Meanwhile, in large skillet render the bacon ends until crisp. Cut bread into about 1" cubes. When bacon is done, remove with a slotted spoon to paper towel to drain. Add the garlic slice to the fat and carefully fry until golden 1-3 minutes. Remove with slotted spoon to paper towel to drain.

Carefully add the bread cubes into the garlic infused bacon fat. Over medium/high heat fry until golden turning to crisp all sides. Place cubes in a bowl and sprinkle with a liberal amount of fresh ground black pepper, toss to coat well.

Finely chop the figs and place in a small bowl. Add in the yogurt and rosemary. Finely chop the toasted garlic and add to the yogurt/fig dressing. Season with salt, lightly. Let stand while lamb cooks.

Heat grill to high heat. Skewer the lamb evenly over for skewers. Place on grill, should be a nice sizzle sound. Lower heat to med. Cook for about 4 minutes per side, or until charred nicely golden brown.  (Don;t move them too soon, or they will stick to the grill.)

Meanwhile, place the mesclin mix in a large bowl, pour dressing over and toss to coat well. Spread out onto a large platter (or divide among 4 plates). Sprinkle with bacon pieces and toasted bread cubes. Place lamb kabob on top.