Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Boneless lamb - (to 2)

  2. 1/3 cup 78ml Extra-virgin olive oil

  3. Almond Mint Pesto

  4. 1/4 cup 23g / 0.8oz Unsalted almonds - toasted

  5. 1/4 cup 36g / 1 1/3oz Freshly grated Parmesan cheese

  6. 1/3 cup 78ml Extra virgin olive oil

  7. 3/4 cup 30g / 1.1oz Fresh basil leaves

  8. 1 1/4 cups 50g / 1.8oz Fresh mint leaves

  9. 3 cups 711ml Garlic cloves (medium)

  10. Kosher salt - to taste

  11. Freshly-ground coarse black pepper - to taste

Instructions Jump to Ingredients ↑

  1. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

  2. Preheat the broiler or grill to high.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 8 servings; 16 skewers.

  8. 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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