Directions
Heat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; swirl to coat. Add shallots; cook for 7 minutes or until tender, stirring frequently.
Add figs; mash with a potato masher to break them up. Cook for 3 minutes or until figs start to break down, stirring frequently. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.Add wine, honey and vinegar, simmer until thickens.
Spread mixture on lamb and smoke at 225F till internal temp of the lamb is 145, about 3 hours.
Add fig mixture to lamb every hour.
Rest for 10 minutes and serve.
Ingredients
2 tablespoons extra virgin olive oil
4 shallots
2 cups figs
1 1/2 teaspoons soy sauce
3 1/2 teaspoons salt
3 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon ground ginger
1/4 cup honey
1 Tblsp vinegar
1/4 cup red wine