Lamb Ribbons with Mint Pesto
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »