Grilled Lamb on Rosemary Skewers with Almond Salsa Verde
12 skewers, 5 to 6 inches long
1 ½ pounds lamb tenderloin, trimmed of all fat and cut into 1-inch cubes
2 tablespoons plus ½ cup extra virgin olive oil
¼ cup almonds
1 cup fresh chopped flat leaf parsley
2 tablespoons fresh chives, chopped
1 tablespoon fresh chopped mint
1 teaspoon each fresh oregano, chopped
3 tablespoon capers, chopped
1 shallot, minced
1 teaspoon lemon zest
1 clove garlic, minced
3 tablespoons lemon juice
Salt and freshly ground black pepper
Lemon wedges and fresh mint sprigs as a garnish
Soak the rosemary skewers in water for 30 minutes. Place the lamb in a bowl and drizzle with olive oil. Toss together and let sit until you are ready to grill.
Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
In a bowl, stir together the almonds, parsley, chives, mint, oregano, capers, shallots, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper.
Thread the lamb on the rosemary skewers, distributing evenly. Grill the lamb, turning occasionally, until the lamb is slightly firm to the touch, 6 to 8 minutes total.
To serve, place the skewers of lamb on a platter. Spoon the salsa verde into a small bowl and place it alongside. Garnish with lemon wedges and mint sprigs and serve immediately.