How To Make Grilled Lamb Skewers with Almond Salsa Verde
Simply marinated in olive oil, these grilled lamb skewers are served with a tangy and herby almond salsa verde for a scrumptious bite.
Serves:
Ingredients
- 12bamboo,or rosemary skewers
- 1½lbsAmerican lamb tenderloin
- ½cupextra virgin olive oil,plus 2 tbsp for drizzling
- ¼cupalmonds
- 1cupfresh flat-leaf parsley
- 2tbspfresh chives
- 1tbspfresh mint
- 1tspfresh oregano
- 3tbspcapers
- 1shallot
- 1tsplemon zest
- 1clovegarlic
- 3tbsplemon juice
- salt and freshly ground black pepper,to taste
- lemon wedges,for garnish
- fresh mint sprigs,for garnish
Instructions
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Soak the rosemary skewers in water for 30 minutes. Place the lamb in a bowl and drizzle with 2 tablespoons of olive oil. Toss together and let sit until ready to grill.
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Preheat an oven to 350 degrees F. Place the almonds on a baking sheet and bake for 8 to 10 minutes until light golden. Chop the almonds coarsely.
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In a bowl, stir together the almonds, parsley, chives, mint, oregano, capers, shallots, lemon zest, garlic, lemon juice, and the remaining extra virgin olive oil. Season with salt and pepper.
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Thread the lamb on the rosemary skewers, distributing evenly. Grill the lamb for 6 to 8 minutes total, turning occasionally, until the lamb is slightly firm to the touch.
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To serve, place the skewers of lamb on a platter. Spoon the salsa verde into a small bowl and place it alongside.
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Garnish with lemon wedges and mint sprigs and serve immediately.
Nutrition
- Calories: 278.90kcal
- Fat: 20.30g
- Saturated Fat: 3.64g
- Trans Fat: 0.00g
- Monounsaturated Fat: 13.03g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 5.47g
- Fiber: 2.40g
- Sugar: 1.21g
- Protein: 19.51g
- Cholesterol: 56.13mg
- Sodium: 343.95mg
- Calcium: 64.54mg
- Potassium: 424.59mg
- Iron: 4.00mg
- Vitamin A: 58.33µg
- Vitamin C: 19.12mg
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