Lamb Skewers with Salsa Verde
Recipe from Food & Wine

Seamus Mullen marinates leg-of-lamb pieces in a mix of more than 10 ingredients (including saffron and Spanish paprika), many of which he also uses to make the accompanying salsa verde. Save a step and marinate the lamb in a bit of the salsa verde.


Lamb Skewers with Salsa Verde
Kana Okada

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Servings: 4
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
Related Categories: Grilling, Lamb, Mexican Salsa
 
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Ingredients
  • 1/4  cup
    packed mint leaves
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  • 1/4  cup
    packed flat-leaf parsley leaves
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  • 1/4  cup
    snipped chives
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  • 2  tablespoons
    very finely chopped shallot
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  • 1  tablespoon
    fresh lemon juice
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  • 1  tablespoon
    sherry vinegar
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  • 1  teaspoon
    crushed red pepper
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  •  
    Salt
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  • 3/4  cup
    extra-virgin olive oil
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  • 1 1/2  teaspoons
    smoked sweet paprika
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  • 1  teaspoon
    ground cumin
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  • 1 1/2  pounds
    leg of lamb, cut into 1-inch pieces
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Directions
1.
In a food processor, combine the mint, parsley, and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper, and a pinch of salt and process until finely chopped. Add the olive oil and process the salsa verde until smooth.
2.
Transfer half of the salsa verde to a small bowl. Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin. Add the lamb pieces and turn to coat thoroughly. Thread the lamb onto 8 long skewers and refrigerate for at least 2 hours or up to 24 hours.
3.
Light a grill or preheat a grill pan. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium meat. Serve the lamb skewers with the salsa verde.

MAKE AHEAD
The salsa verde can be covered and refrigerated overnight.
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