Prepare the lamb by removing the ribs and trim the meat, remove silver skin and fat. Slice into 3/8” slices. Remove the stems on the rosemary and chopped the leaves roughly. Coat the lamb with the olive oil and rosemary. Set aside.
Prepare the figs. If using fresh, wash and cut in half. If using dried, reconstitute in hot water.
Preheat the grill. Prepare the skewers by threading a slice of lamb between two skewers so they lay flat. Add a fig and continue to alternate adding the lamb and figs. Season with kosher salt and black pepper. Grill to desired doneness.
Prepare the plate by tossing the micro greens with a little olive oil. Top the greens with the skewers. Drizzle with the vinaigrette. Garnish with the pomegranate seeds.
Pomegranate Raspberry Vinaigrette
1 c frozen raspberries, thawed
½ c pomegranate juice
½ c sugar
½ c red wine vinegar
¼ c balsamic vinegar
¼ c red onion, finely chopped
1 tsp garlic, minced
1 Tbs parsley, fine chop
2 T sambal oleck
2 c canola oil
Place all ingredients except the oil in a food processor. Blend until incorporated. Drizzle in the oil.