Skewered Lamb With Mint Pesto

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless lamb - (to 2)
1/3 cup	78ml	Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground coarse black pepper - to taste
		Almond Mint Pesto
1/4 cup	23g / 0.8oz	Unsalted almonds - toasted
1/4 cup	36g / 1.3oz	Freshly grated Parmesan cheese
1/3 cup	78ml	Extra virgin olive oil
3/4 cup	30g / 1.1oz	Fresh basil leaves
1 1/4 cups	50g / 1.8oz	Fresh mint leaves
3 cups	711ml	Garlic cloves (medium)
		Kosher salt - to taste
		Freshly-ground coarse black pepper - to taste

Recipe Instructions

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 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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9694) - from the TV FOOD - NETWORK

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