Grilled Lamb on Rosemary Skewers with Almond Salsa Verde

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 and freshly ground black pepper
• Lemon wedges and fresh mint sprigs as a garnish