Barbecue Lamb Brochettes in a Thai Pesto
|Lamb leg||1 1⁄2 Pound, trimmed and cut into 0.75 inch pieces|
|Garlic||2 Clove (10 gm), mashed|
|Kosher salt||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Basil||2 Cup (32 tbs), picked|
|Cilantro||1 Cup (16 tbs), picked|
|Mint||1⁄2 Cup (8 tbs), picked|
|Garlic||1 Clove (5 gm), minced|
|Ginger||1 Tablespoon, minced|
|Macadamia nuts||1⁄4 Cup (4 tbs), toasted, chopped|
|Olive oil||6 Tablespoon|
|Lime juice||1 Tablespoon|
|Fish sauce||1 Tablespoon|
|Tabasco sauce||1 Teaspoon|
Place the lamb in a shallow casserole dish. Toss with the garlic, lime juice, olive oil, salt and pepper. Thread each skewer with 3-4 pieces of lamb. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.
Combine the basil, cilantro, mint, garlic, ginger, macadamia nuts and olive oil in the work bowl of a food processor. Puree until smooth. Add the lime juice, fish sauce and Tabasco. Pulse to combine. Set aside for one hour at room temperature for the flavors to develop.
Light the grill. Once hot, place the skewers over high heat and cook for 2-3 minutes, turning to cook all sides evenly. Transfer to a platter and place a small amount of Thai pesto on top.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.
Calories 431 Calories from Fat 326
% Daily Value*
Total Fat 37 g56.5%
Saturated Fat 11.5 g57.4%
Trans Fat 0 g
Cholesterol 86.2 mg28.7%
Sodium 878.7 mg36.6%
Total Carbohydrates 3 g1.1%
Dietary Fiber 1.1 g4.6%
Sugars 0.5 g
Protein 22 g44.1%
Vitamin A 15.1% Vitamin C 8.3%
Calcium 4.5% Iron 15.2%
*Based on a 2000 Calorie diet