Lamb Ribbons with Mint Pesto

Tested Till Perfect

Mint pesto, a Greek-inspired twist on the basil version, is right at home as a dip for grilled lamb. Soak wooden skewers in cold water for 30 minutes before using.

Servings: 40

Ingredients:

Nutritional Info
Per piece: about -
cal 67
pro 5 g
total fat 5 g
sat. fat 1 g
carb trace
fibre trace
chol 19 mg
sodium 43 mg
% RDI: -
calcium 2%
iron 4%
vit A 1%
vit C 2%
folate 1%
    2 lb (1 kg) boneless lamb tenderloin (or 3 lb/1.5 kg boneless
    leg of lamb, trimmed)
    1/4 cup (50 mL) red wine vinegar
    1/4 cup (50 mL) extra-virgin olive oil
    2 cloves garlic, minced
    1/2 tsp (2 mL) dried oregano
    1/4 tsp (1 mL) each dried thyme and pepper
    1/4 tsp (1 mL) salt
    Mint Pesto:
    1 cup (250 mL) packed fresh mint leaves
    1 cup (250 mL) packed fresh basil leaves
    1/4 cup (50 mL) grated Parmesan cheese
    1/4 tsp (1 mL) each salt and pepper
    1/2 cup (125 mL) extra-virgin olive oil
    2 cloves garlic, minced

Preparation:

Cut lamb across the grain into 1/4-inch (5 mm) thick slices. In bowl, mix vinegar, olive oil, garlic, oregano, thyme and pepper; add lamb, stirring to coat. Refrigerate for at least 30 minutes or for up to 2 hours.

Thread each slice, looping to create ribbon effect, onto 8-inch (20 cm) wooden skewer. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)

Mint Pesto: In food processor, finely chop mint, basil, Parmesan cheese, salt and pepper. With motor running, drizzle in oil until pesto is smooth and thickened. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Sprinkle lamb with salt. Place on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 4 minutes, or to desired doneness. Serve with mint pesto for dipping.





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