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Lamb Skewers

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Grilled Lamb Skewers with Arugula Pesto on Flatbread
    2 lbs.  boneless lamb leg
    2 tbsp.  quality olive oil
    1 tbsp.  fresh chopped rosemary
    1/2 cup  chopped flat leaf parsley
    1 tsp.  minced garlic
Lemon zest from one medium 1 lemon
    1 large  flatbread, ( 9x12 inches)
    4 cups  packed arugula
    1/2 cup  packed flat leaf parsley
    1 tsp.  minced garlic
    1 cup  shaved Pecorino Romano cheese
    1/3 cup  first pressed quality olive oil, ( grassy to the taste)
      freshly ground pepper


Cut lamb into 2-inch cubes. Mix together oil, rosemary, parsley, garlic, and lemon zest.

Toss with lamb cubes. Let marinate for 1 hour. Soak 8 wooden skewers in water for 1 hour.

Preheat grill to high.

Salt lamb and slide on skewers, leaving some space between each one.

Put 3 cubes per skewers Grill about 2 minutes per side, or until lamb is medium-rare.

Cut flatbread into 4 slices and top with 2 skewers.

Preheat oven to 400f

Mix arugula, parsley, garlic, and 1 cup Pecorino in food processor and work until slightly chucky.
Pour in oil and season with salt and pepper.

Spoon pesto over flatbread, sprinkle the remaining Pecorino over flatbread, bake for 10 minutes.
Pairs with:

2011 Dorothy's Syrah Dry Creek Valley

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