Best Skewered Lamb With Almond Mint Pesto Recipes

Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish image

Provided by Bobby Flay

Time 2h20m

Yield 4 appetizer servings

Number Of Ingredients 17

1 cup canola oil
1 head garlic, cloves separated, peeled and coarsely chopped
2 tablespoons chopped fresh parsley
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 pound lamb loin, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 1/2 cups pomegranate juice
1 1/2 cups Rioja red wine
1 teaspoon whole black peppercorns
2 sprigs fresh thyme
1 tablespoon plus 1 tablespoon clover honey
2 tablespoons Dijon mustard
2 tablespoons aged sherry vinegar
1/4 cup lightly toasted almonds, finely chopped
1/4 cup packed fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper

Steps:

For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better.
For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup. Remove the syrup from the heat and cool. Remove the thyme and peppercorns with a spoon.
Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month. Yield: about 1 cup.
Remove the lamb from the refrigerator 30 minutes before grilling.
Preheat a charcoal grill for direct grilling. Remove the lamb from the marinade and pat dry with paper towels. Sprinkle the lamb with salt and pepper on both sides. Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat. Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side. Transfer the lamb to a sheet pan. Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes.
For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.
Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish.

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.

Skewered Lamb with Almond-Mint Pesto image

Yield Makes about 26 skewers

Number Of Ingredients 9

1/4 cup slivered almonds (about 1 ounce)
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
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

Steps:

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.
Thread 1 strip of lamb onto each skewer. Arrange in single layer on baking sheet. Lightly brush lamb with oil. Sprinkle with salt and pepper. (Can be prepared 1 day ahead. Top pesto with 1/4-inch-thick layer of olive oil. Cover pesto and lamb separately and refrigerate. Spoon off oil from top of pesto before serving.) Preheat broiler. Broil lamb just until cooked through, about 2 minutes per side. Transfer to platter. Serve with pesto.