Mint pesto, a Greek-inspired twist on the basil version, is right at home as a dip for grilled lamb. Soak wooden skewers in cold water for 30 minutes before using.
- Portion size 40 servings
Ingredients
Mint Pesto:
Method
Cut lamb across the grain into 1/4-inch (5 mm) thick slices. In bowl, mix vinegar, olive oil, garlic, oregano, thyme and pepper; add lamb, stirring to coat. Refrigerate for at least 30 minutes or for up to 2 hours.
Thread each slice, looping to create ribbon effect, onto 8-inch (20 cm) wooden skewer. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)
Mint Pesto: In food processor, finely chop mint, basil, Parmesan cheese, salt and pepper. With motor running, drizzle in oil until pesto is smooth and thickened. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Sprinkle lamb with salt. Place on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 4 minutes, or to desired doneness. Serve with mint pesto for dipping.
Nutritional facts <b>Per piece:</b> about
- Sodium 43 mg
- Protein 5 g
- Calories 67.0
- Total fat 5 g
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate trace
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
