Skewered Lamb With Mint Pesto
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
910 g
Lamb (boneless)1 cup
Extra-Virgin Olive Oil1 cup
Virgin Olive Oil (extra)3 cup
Basil Leaves (fresh)3 medium
Garlic (cloves)Directions:
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
4
Lightly brush the lamb with the olive oil and season with salt and pepper
5
Thread the lamb on to the skewers, creating a ruffle
6
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
7
Serve with the pesto as a dipping sauce
8
Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed
9
Add the basil, mint, and garlic and process to a smooth texture
10
Cover and refrigerate for at least 1 hour
11
Taste for salt and pepper and add if needed
12
Serve the pesto or refrigerate up to 24 hours
13
*To toast nuts: Place nuts in a dry saute pan over medium heat
14
Toast, while shaking the pan to avoid overheating in 1 spot
15
Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color