If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat the broiler or grill to high.
Thinly slice the lamb into 4 by 1-inch strips. Lightly brush the lamb with the olive oil and season with salt and pepper. Thread the lamb on to the skewers, creating a ruffle.
Place under the broiler or on the grill and cook for 1 to 2 minutes on each side until medium rare, or to desired doneness. Serve with the pesto as a dipping sauce.
Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture.
Cover and refrigerate for at least 1 hour. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours.
*To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color.
Recipe courtesy of Nicole Aloni