Best Lamb Kebabs With Mint Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINTED LAMB KABOBS



Minted Lamb Kabobs image

Provided by Patrick and Gina Neely : Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
1/2 cup olive oil
1/4 cup finely chopped fresh mint
2 tablespoons white wine vinegar
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
1 tablespoon capers, drained
Pinch red pepper flakes
1/2 cup olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Add the lamb to a large gallon-size resealable plastic bag.
  • Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
  • Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
  • Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
  • Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
  • Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
  • Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.

LAMB LOIN CHOPS WITH MINT PESTO



Lamb Loin Chops with Mint Pesto image

Provided by Guy Fieri

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 17

2 pounds lamb loin chops, about 8 to 10 chops, cut individually
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mint pesto, recipe follows
2 cloves garlic
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup fresh flat-leaf parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat grill on high.
  • Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
  • While chops are resting, prepare the Mint Pesto.
  • Grill the lamb chops 2 to 3 minutes per side, for medium rare.
  • Serve the lamb chops with the Mint Pesto.
  • Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

ROASTED RACK OF LAMB WITH MINT PESTO



Roasted Rack of Lamb with Mint Pesto image

Provided by Sandra Lee

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1 (2 to 2 1/2 pound) frenched rack of lamb
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
Mint Pesto, recipe follows
1 bunch fresh mint, leaves only
2 tablespoons chopped walnuts
2 tablespoons mint jelly
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes
Pinch kosher salt and freshly ground black pepper

Steps:

  • Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
  • Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.

LAMB KABOB WITH MINT PESTO



Lamb Kabob with Mint Pesto image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 16 mini kabobs

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Salt
Freshly ground black pepper
Mint Pesto, recipe follows
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil

Steps:

  • In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
  • Preheat the grill or a grill pan on high.
  • On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
  • Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

Related Topics