Rating: 4.5 stars 4.3
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!

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Recipe Summary

prep:
25 mins
cook:
8 mins
additional:
40 mins
total:
1 hr 13 mins
Servings:
4
Yield:
8 skewers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Lamb Skewers:
Salsa Verde:

Directions

Instructions Checklist
  • Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.

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  • While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.

  • Preheat an outdoor grill for medium heat.

  • Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.

Nutrition Facts

688 calories; protein 36.1g; carbohydrates 4g; fat 57.6g; cholesterol 115.2mg; sodium 908.1mg. Full Nutrition
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