Skewered Lamb with Mint Pesto

Total Time:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min

Yield:
8 servings; 16 skewers

Ingredients
  • 1 1/2 to 2 pounds boneless lamb
  • 1/3 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground coarse black pepper
  • Almond Mint Pesto, recipe follows
  • MINT PESTO:
  • 1/4 cup unsalted almonds, toasted*
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 3/4 cup fresh basil leaves
  • 1 1/4 cups fresh mint leaves
  • 3 medium cloves garlic
  • Kosher salt
  • Freshly ground coarse black pepper, optional
Directions
  • 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.

MINT PESTO:
  • 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.


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