Lamb and Potato Skewers with Italian Salsa Verde | Potato Recipes

Ingredients

• 2 cups (packed) fresh Italian parsley tops
• 3 oil-packed anchovy fillets
• 2 tablespoons drained capers
• 2 large garlic cloves, peeled
• 1 1/2 teaspoons chopped fresh rosemary
• 2 lemons
• 1/2 cup extra-virgin olive oil
• 20 petite yellow potatoes
• 3/4 pound lamb tenderloin (cut from 1 /1/4-pound rack of lamb)
• 20 4-inch-long woody rosemary sprigs, lower leaves removed or 20 small decorative wooden skewers