HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Rosemary Lamb Brochettes with Mint Pesto

Serves 4 to 6

 Rosemary Lamb Brochettes with Mint Pesto

 

Serve these mouth watering lamb skewers with mint pesto on a bed of couscous, as we used to do at the café, or wrap them in warmed pita bread with a tussle of greens, chopped cucumber, and a yogurt drizzle.

 
  • 2 tablespoons walnuts
  • 1 clove garlic, peeled
  • Pinch salt
  • 2 tablespoons grated Parmesan or Pecorino Romano (optional)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves or parsley
  • About 1/2 cup olive oil

Brochettes

  • 1-1/2 pounds lamb shoulder, cut into 1-inch chunks
  • 3 tablespoons olive oil, plus more for grilling if needed
  • 2 sprigs fresh rosemary, stemmed and coarsely chopped
  • Coarse salt and freshly ground black pepper
  • 1 sweet red bell pepper, cut into 1-inch squares
  • 1 small onion, cut into 1-inch squares
  • 1 lemon, halved

For the pesto, place the walnuts, garlic, salt, and cheese in the bowl of a food processor. Pulse to combine. Add the mint and cilantro and pulse a few more times; it should still be a little chunky. Transfer to a bowl, and slowly stir in the olive oil. Taste for seasoning and add more salt if needed.

For the brochettes, place the lamb cubes in a nonreactive dish. Drizzle with the oil and sprinkle with the rosemary, salt, and pepper. Toss to coat, cover, and set aside to marinate for at least 30 minutes.

Thread the lamb pieces onto about 8 bamboo skewers, alternating with the red pepper and onion squares.

Heat a grill or grill pan to medium-high. Grill the lamb, turning every so often and basting with any remaining marinade (or using a little more olive oil, as needed) until cooked to desired doneness, about 15 minutes for medium. Just before they are ready, squeeze with lemon juice.

Serve the brochettes with the mint pesto.

 
  • from:
    My Nepenthe
    Bohemian Tales of Food, Family, and Big Sur
  • by Romney Steele
  • Andrews McMeel Publishing 2009
  • Hardcover; $35.00; 352 pages
  • ISBN-10: 0740779141
  • ISBN-13: 978-O-7407-7914-5
  • Reprinted by permission.

Buy My Nepenthe

 

My Nepenthe

 
 
Kitchen Gypsy

This page created April 2010


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.