Rosemary Skewers Lamb with Minted Gigante Beans • St. Francis Winery & Vineyards

Ingredients

• 6 branches rosemary, about 7-8 inches long stripped
• 22 pounds lamb sirloin
• 1 tablespoon fresh thyme leaves
• 2 teaspoons cracked black pepper
• 2 cups dried Gigante beans
• 1 small red onion, diced
• 1 tablespoon fresh chopped mint
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh sage
• 1 bay leaf
• 44 cups extra virgin olive oil
• 2 garlic cloves, minced
• 44 cups chopped parsley
• 1 tablespoon capers
• 1 tablespoon fresh sage
• 1 teaspoon chopped rosemary
• Zest of one lemon
• 44 pounds French Feta cheese, diced