Skewered Lamb with Mint Pesto (Sara Moulton) |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
1 1/2 to 2 pounds boneless lamb |
1/3 cup extra-virgin olive oil |
kosher salt |
freshly ground coarse black pepper |
almond mint pesto, recipe follows |
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 cloves garlic |
kosher salt |
freshly ground coarse black pepper, optional |
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. 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. MINT PESTO:
6. 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.
7. 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.
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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