pages

Translate

Monday, May 23, 2016

greek lamb kabobs with yogurt-mint salsa verde

Ingredients

  • Servings: 8
  • lamb skewers:
  • 8 6-inch rosemary sprigs
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1/3 cup extra virgin olive oil
  • 1/4 cup vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
  • salsa verde:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/3 cup greek yogurt
  • 1 crushed garlic clove
  • 1/4 teaspoon sea salt
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon small capers
  • 1 anchovy filet

Recipe

    Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 1 hr 13 mins

  • soak the rosemary skewers in water for 30 minutes. meanwhile, whisk together the garlic, thyme, olive oil, vinegar, salt, and pepper in a glass bowl. toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. after the lamb has marinated, thread the rosemary sprigs.
  • while the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. blend until smooth, then pour into a serving dish and set aside.
  • preheat an outdoor grill for medium heat.
  • cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. serve with salsa verde.

No comments:

Post a Comment