Lamb Kebabs With Mint Pesto Food

LAMB KABOB WITH MINT PESTO

Lamb Kabob with Mint Pesto image

Provided by Food Network

Time 4h45m

Yield 16 mini kabobs

Number Of Ingredients 23

Ingredients

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

Skewered Lamb with Almond-Mint Pesto image

Categories Lamb Appetizer Broil Low Carb Mint Almond Bon Appétit

Yield Makes about 26 skewers

Number Of Ingredients 9

Ingredients

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.

LAMB KEBABS WITH MINT PESTO

Lamb Kebabs with Mint Pesto image

Provided by Romney Steele

Categories Lamb Low Cal Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Mortar and Pestle Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

Pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup (or more) extra-virgin olive oil
Kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares
Special Equipment
6 to 8 metal skewers

Steps:

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
For kebabs:
Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

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

Ingredients

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.

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Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
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Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

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Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.
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