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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 | |
| Salt | |
| 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) |
| Salt | |
| freshly ground pepper | |
Directions:
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.
Flatbread:
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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