Rosemary Lamb Brochettes with Mint Pesto
Source: Romney Steele, author of My Nepenthe: Bohemian Tales of Food, Family, and Big Sur (Andrews McNeel Publishing, 2010).
This recipe was demonstrated at CUESA's Market to Table program on April 10, 2010.
Serve these mouthwatering lamb skewers with mint pesto on a bed of couscous, as we used to do at the café, or wrap them in warmed pita bread with a tussle of greens, chopped cucumber, and a yogurt drizzle.
Serves 4 to 6
2 tablespoons walnuts
1 clove garlic, peeled
2 tablespoons grated Parmesan or Pecorino Romano (optional)
½ cup fresh mint leaves
½ cup fresh cilantro leaves or parsley
About ½ cup olive oil
1½ pounds lamb shoulder, cut into 1-inch chunks
3 tablespoons olive oil, plus more for grilling if needed
2 sprigs fresh rosemary, stemmed and coarsely chopped
Coarse salt and freshly ground black pepper
1 sweet red bell pepper, cut into 1-inch squares
1 small onion, cut into 1-inch squares
1 lemon, halved
- For the pesto, place the walnuts, garlic, salt, and cheese in the bowl of a food processor. Pulse to combine. Add the mint and cilantro and pulse a few more times; it should still be a little chunky. Transfer to a bowl, and slowly stir in the olive oil. Taste for seasoning and add more salt if needed.
- For the brochettes, place the lamb cubes in a nonreactive dish. Drizzle with the oil and sprinkle with the rosemary, salt, and pepper. Toss to coat, cover, and set aside to marinate for at least 30 minutes.
- Thread the lamb pieces onto about 8 bamboo skewers, alternating with the red pepper and onion squares.
- Heat a grill or grill pan to medium-high. Grill the lamb, turning every so often and basting with any remaining marinade (or using a little more olive oil, as needed) until cooked to desired doneness, about 15 minutes for medium. Just before they are ready, squeeze with lemon juice.
- Serve the brochettes with the mint pesto.