Wine Pairing: Rex Goliath Cabernet Sauvignon
3 pounds boneless leg of lamb
22 short bamboo skewers, soaked in water for 30 minutes
1/4 cup olive oil
1 Tablespoon kosher salt
1/4 teaspoon fresh pepper
1 1/2 cups packed mint, leaves only (stems removed)
1 bunch fresh basil, leaves only (stems removed)
3/4 cup slivered almonds
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 large garlic clove, peeled
3/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon pepper
Soak bamboo skewers in water for 30 minutes.
Prepare the Lamb: Trim lamb of excess fat and silver skin. Cut into strips that are 4 inches in length and 1 inch in width. Transfer lamb to a bowl and add the olive oil, salt and pepper and mix. Toss. Thread one 4-inch strip of lamb onto each skewer. Arrange in single layer on baking sheet.
Pesto: Bring small saucepan filled with salted water to boil. Plunge mint and basil in water for 10 seconds (this locks in the green color). Immerse mint and basil in an ice bath to stop the cooking. Remove from ice bath and squeeze out all the water.
In a food processor or blender, puree almonds, cheese and garlic. Add 3/4 cup oil and process to form a paste. Add mint, basil, salt and pepper and process until well blended and smooth. Mix in more oil if necessary to loosen mixture. Season pesto with salt and pepper. Transfer to a bowl for serving with a small spoon and garnish with a sprig of mint.
Broil the Lamb: Preheat broiler. Place lamb 2-3 inches under the broiler and broil until just cooked through, about 2 minutes. Turn over and cook on the other side until the meat is brown, about 2 minutes. Transfer to a platter and serve immediately with the pesto.
Makes 22 skewers
Please enjoy our wines responsibly. ©2017 HRM Rex-Goliath Winery, Madera, CA