Ingredients
12 bamboo or rosemary skewers
1 1/2 lb. American lamb tenderloin
2 tbsp. Extra virgin olive oil
1/2 c. Extra virgin olive oil
1/4 c. almonds
1 c. fresh flat-leaf parsley
2 tbsp. fresh chives
1 tbsp. fresh mint
1 tsp. fresh oregano
3 tbsp. capers
1 shallot
1 tsp. lemon zest
1 clove garlic
3 tbsp. lemon juice
Salt and freshly ground black pepper
Lemon wedges
Fresh mint sprigs
Preparation
Step 1Soak the rosemary skewers in water for 30 minutes. Place the lamb in a bowl and drizzle with 2 tablespoons olive oil. Toss together and let sit until you are ready to grill.Step 2Preheat an oven to 350 degrees F. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.Step 3In a bowl, stir together the almonds, parsley, chives, mint, oregano, capers, shallots, lemon zest, garlic, lemon juice, and 1/2 cup extra virgin olive oil. Season with salt and pepper.Step 4Thread the lamb on the rosemary skewers, distributing evenly. Grill the lamb, turning occasionally, until the lamb is slightly firm to the touch, 6 to 8 minutes total. 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.
For more recipes from the American Lamb Board, go to: americanlamb.com. Get more lamb recipes from celebrity chefs!
