Skewered Lamb with Almond-Mint Pesto |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 26 skewers | |||||||||||
| INGREDIENTS: | ||
| 1/4 cup slivered almonds (about 1 ounce) | 1/4 cup freshly grated Parmesan cheese (about 3/4 ounced) | 1 large garlic clove |
| 1/3 cup (or more) extra-virgin olive oil | 1-1/4 cups chopped fresh mint leaves | 3/4 cup chopped fresh basil leaves |
| 2 to 2-1/2 pounds boneless leg of lamb, excess fat trimmed, meat cut into 4x1x1/4-inch strips | 26 (about bamboo skewers, soaked in water 30 minutes, drained | olive oil |
| 1 | Finely chop almonds, cheese and garlic in processor. Add 1/3 cup oil and process to form paste. Add mint and basil and process until well blended and smooth. Mix in more oil if necessary to loosen mixture. Season pesto with salt and pepper. |
| 2 | Preheat broiler. Broil lamb just until cooked through, about 2 minutes per side. Transfer to platter. Serve with pesto. |