Lamb Ribbons with Mint Pesto
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 67 |
| pro | 5 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 0 |
| fibre | 0 |
| chol | 19 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 1 |
| vit C | 2 |
| folate | 1 |
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.
Ingredients
- 2 lb boneless lamb tenderloins, (or 3 lb/1.5 kg boneless leg of lamb, trimmed)
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp pepper
- 1/4 tsp salt
- Mint Pesto:
- 1 cup packed fresh mint leaves
- 1 cup packed fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup extra virgin olive oil
- 2 cloves of 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.
- Keywords : Appetizers; Lamb; Mint; BBQ/Grill; Basil;
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