Tuesday, January 6, 2009

Lamb Brochettes with Mint Pesto

Yield: 30 pieces

2 lb 8 oz leg of lamb, boned and trimmed of connective tissue
1 fl oz lemon juice
3 garlic cloves, crushed
1 tsp salt
1/2 tsp ground black pepper
2 oz extra-virgin olive oil
2 tbsp chopped mint
30 bamboo skewers
8 oz pancetta or bacon, thinly sliced (about 15 slices)
16 fl oz Mint Pesto Sauce

Cut the lamb into I-in / 2-cm cubes. Combine the lemon juice, garlic, salt, and pepper, whisk until blended, and add the oil and mint.
Toss the lamb in the mixture to coat well, then cover and refrigerate, tossing occasionally, for a minimum of 4 hours.

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

Thread 2 pieces of lamb and H slice of pancetta on each skewer and arrange on a sheet pan.

Roast in a 450°F / 232°C oven until the lamb is nicely browned outside yet still pink and juicy inside, 8 to 12 minutes.

Serve with mint pesto sauce for dipping.

Chef's note: If using bacon, blanch in a large saucepan of slowly simmering water for 5 minutes. The bacon will become opaque and firm. Drain and pat dry before using.

Mint Pesto Sauce

Yield: 32 fl oz

2 1/2 oz mint leaves, loosely packed
1 3/4 oz chopped parsley, loosely packed
3 oz grated Parmesan
3 3/4 oz extra-virgin olive oil
2 1/4 oz pine nuts or walnuts
1 fl oz lemon juice
4 garlic cloves, chopped
1/2 tsp salt, and as needed
1/4 tsp ground black pepper
4 1/4 fl oz sour cream
In a food processor or blender, combine mint, parsley, Parmesan, olive oil, pine nuts, lemon juice, garlic, salt, and pepper.

Process unit la course paste forms. Add sour cream and mix until blended.
Serve immediately or cover and refrigerate until needed.

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