HealthNotes

Lamb Pintxos with Wilted Napa Cabbage and Garlic-Mint Vinaigrette

• From: American Lamb Board

Ingredients

• 2 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes

• 1/2 cup garlic, chopped

• 2 cups olive oil

• 2 cups fresh mint, chopped

• 1 lime, zest and juice

• 8 skewers

• Wilted Napa Cabbage with Garlic-Mint Vinaigrette1/2 cup garlic cloves

• 1 cup olive oil

• 1/4 cup fresh thyme, chopped

• 1 Tbs stone-ground mustard

• 1 Tbs rice wine vinegar

• 4 Tbs lime juice

• Salt and pepper, to taste

• 2 cups mint leaves, chopped

• 4 cups napa cabbage, thinly sliced

Fresh mint and zesty lime will entice all types of foodies to this meal.

Directions

• In large bowl, blend garlic, oil, mint, and lime for marinade. Add cubed lamb; marinate cubed lamb for 2 to 3 hours in refrigerator.
• Heat grill to medium heat. Place four cubes of lamb on each skewer. Grill skewers to desired degree of doneness, about 5 minutes per side. Serve with Wilted Napa Cabbage with Garlic-Mint Vinaigrette.
• Wilted Napa Cabbage with Garlic-Mint VinaigretteSlowly roast garlic in olive oil over medium heat. Let oil cool with garlic in it.
• Blend garlic, oil, thyme, mustard, rice wine vinegar, lime juice, salt, and pepper in blender until chunky. Add mint; blend.
• Toss cabbage with warm vinaigrette.