Grilled Lamb Skewers with Fava Bean Pesto

By ltrodrigu

Ingredients

• 1 cup fresh, peeled fava beans
• 8 small red bliss potatoes
• 3/4 pound lamb loin or leg, trimmed of fat and cut into 1-inch pieces
• 3/4 cup olive oil, plus more if desired
• 1 1/2 teaspoons grated garlic
• 1/4 teaspoon red chili flakes
• 1 lemon, finely zested
• Salt
• 1 cup mint leaves, roughly torn
• 1/2 cup basil leaves, roughly torn
• 3 oil-packed anchovy fillets
• 1/4 cup grated pecorino cheese
• 4 lemon wedges

Details

Adapted from online.wsj.com

Preparation

Step 1

Set broiler or grill to high heat. Bring a lidded pot of salted water to a boil over high heat. Add beans and blanch until bright green, 2 minutes. Use a slotted spoon to transfer beans to a colander and run under cold water. Add potatoes to boiling water, cover and cook until just tender, 20 minutes. Drain and set aside.

Meanwhile, in medium bowl, toss lamb with ¼ cup oil, 1 teaspoon garlic, chili flakes, lemon zest and a pinch salt. Set aside.

Make pesto:
In a food processor or blender, pulse favas, remaining garlic, mint, basil and anchovies to combine. With motor running, drizzle in remaining oil until desired consistency is reached. Pulse in pecorino and season with salt. Set aside.

Halve cooked potatoes and toss with lamb. Thread lamb and potatoes onto 8 (6-inch) wooden skewers.

Broil or grill skewers until lamb is medium-rare and potatoes blister, about 2 minutes per side.

To serve, place a generous dollop of pesto on each plate and top with skewers. Serve with a lemon wedge.