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.
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.
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.
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.
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.
To serve, place the skewers of lamb on a platter. Spoon the salsa verde into a small bowl and place it alongside.
Garnish with lemon wedges and mint sprigs and serve immediately.
- 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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