HealthNotes

Grilled Lamb Skewers with Almond Salsa Verde

• From: American Lamb Board

Ingredients

• 1 1/2 lbs lamb tenderloin, trimmed of all fat and cut into 1-inch cubes

• 2 Tbs extra virgin olive oil

• 1/4 cup almonds

• 1 cup fresh chopped flat leaf parsley

• 2 Tbs fresh chives, chopped

• 1 Tbs fresh chopped mint

• 1 tsp each fresh oregano, chopped

• 3 Tbs capers, chopped

• 1 shallot, minced

• 1 tsp lemon zest

• 1 clove garlic, minced

• 3 Tbs lemon juice

• 1/2 cup extra virgin olive oil

• Salt and freshly ground black pepper

• Lemon wedges and fresh mint sprigs as a garnish

Almond salsa verde offers a true taste of the Mediterranean alongside these zesty grilled lamb skewers.

Directions

• Soak bamboo or rosemary skewers in water for 30 minutes.
• Place the lamb in a bowl and drizzle with olive oil. Toss together and let sit until you are ready to grill.
• Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
• In a bowl, stir together the almonds, parsley, chives, mint, oregano, capers, shallots, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper.
• Thread the lamb on the rosemary skewers, distributing evenly. Grill the lamb, turning occasionally, until the lamb is slightly firm to the touch, 6 to 8 minutes total.
• To serve, place the skewers of lamb on a platter. Spoon the salsa verde into a small bowl and place it alongside. Garnish with lemon wedges and mint sprigs and serve immediately.