Skewered Lamb with Mint Pesto

1. 1

   If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

2. 2

   Preheat the broiler or grill to high.

3. 3

   Thinly slice the lamb into 4 by 1-inch strips.

4. 4

   Lightly brush the lamb with the olive oil and season with salt and pepper.

5. 5

   Thread the lamb on to the skewers, creating a ruffle.

6. 6

   Place under the broiler or on the grill and cook for 1 to 2 minutes on each side until medium rare, or to desired doneness.

7. 7

   Serve with the pesto as a dipping sauce.

8. 8

   Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed.

9. 9

   Add the basil, mint, and garlic and process to a smooth texture.

10. 10

    Cover and refrigerate for at least 1 hour.

11. 11

    Taste for salt and pepper and add if needed.

12. 12

    Serve the pesto or refrigerate up to 24 hours.

13. 13

    *To toast nuts: Place nuts in a dry saute pan over medium heat.

14. 14

    Toast, while shaking the pan to avoid overheating in 1 spot.

15. 15

    Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color.

* Per serving · 4 servings · Values may vary.