Skewered Lamb With Mint Pesto

By á-174942

Ingredients

• ALMOND MINT PESTO:
• 1 1/2 pounds boneless lamb - (to 2)
• 1/3 cup extra-virgin olive oil
• Kosher salt to taste
• Freshly-ground coarse black pepper to taste
• 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 garlic cloves
• Kosher salt to taste
• Freshly-ground coarse black pepper to taste

Details

Servings 8

Preparation

Step 1

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.

For the Almond 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.

This recipe yields 8 servings; 16 skewers.

To toast nuts: Place nuts in a dry sauté 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.