Lamb Ribbons with Mint Pesto Lamb Ribbons with Mint Pesto

Author: Canadian Living

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.

  • Portion size 40 servings


Mint Pesto:


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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 43 mg
  • Protein 5 g
  • Calories 67.0
  • Total fat 5 g
  • Cholesterol 19 mg
  • Saturated fat 1 g
  • Total carbohydrate trace


  • Iron 4.0
  • Folate 1.0
  • Calcium 2.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Lamb Ribbons with Mint Pesto