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Post by Amani on Jul 16, 2010 15:10:23 GMT -5
Lamb Kebabs with Mint Pesto from "Bon Appétit" magazine, August 2010
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
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.
Makes 6 servings.
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