Grilled Lamb on Rosemary Skewers with Almond Salsa Verde
Grilled Lamb on Rosemary Skewers with Almond Salsa Verde Serves 6 Ingredients 12 skewers, 5 to 6 inches long 1 ½ pounds lamb tenderloin, trimmed of all fat and
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Cooking tools:
- Skewer
- Grill
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
- Microplane
- Lemon juice press
- Tongs
Ingredients
- 12 skewers, 5 to 6 inches long
- 1 ½ pounds lamb tenderloin, trimmed of all fat and cut into 1-inch cubes
- 2 tablespoons plus ½ cup extra virgin olive oil
- ¼ cup almonds
- 1 cup fresh chopped flat leaf parsley
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh chopped mint
- 1 teaspoon each fresh oregano, chopped
- 3 tablespoons capers, chopped
- 1 shallot, minced
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 3 tablespoons lemon juice
- Salt
- freshly ground black pepper
- Lemon wedges and fresh mint sprigs as a garnish
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