Recipe courtesy of Sara Moulton
Show: Cooking Live
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1 hr 25 min
20 min
1 hr 5 min
8 servings; 16 skewers




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.

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