Grilled rosemary lamb kebabs with anchovy salsa verde

Grilled rosemary lamb kebabs with anchovy salsa verde

Serve this all-star Mediterranean favorite, Seamus Mullen's spicy-juicy lamb kebabs for a perfect grilled dinner. Touched by a hint of rosemary and paired with a zingy anchovy salsa verde, this dish is something really out of this world!

Grilled rosemary lamb kebabs with anchovy salsa verde

Serve this all-star Mediterranean favorite, Seamus Mullen's spicy-juicy lamb kebabs for a perfect grilled dinner. Touched by a hint of rosemary and paired with a zingy anchovy salsa verde, this dish is something really out of this world!
USMetric
4 servingservings

Ingredients

Mint and Parsley Salsa Verde
  • ½ cup 125 ml fresh mint
  • ½ cup 125 ml fresh parsley
  • 1 oz. 30 g anchovies, fillets
  • 2 tbsp 2 tbsp capers, drained
  • 2 tbsp 2 tbsp pine nuts
  • 1 1 lemon, the zest
  • ¼ ¼ garlic clovegarlic cloves
  • ½ tsp ½ tsp red pepper flakes
  • 1 cup 225 ml olive oil, extra virgin
  • 1 pinch 1 pinch coarse sea salt
Lamb kebabs
  • 8 8 fresh rosemary stems
  • 8 oz. 225 g boneless lamb chop or lamb loin, cut into 1-inch cubesboneless lamb chops or lamb loin, cut into 1-inch cubes
  • 1 1 Japanese eggplant, trimmed and cut into 1-inch pieces
  • coarse sea salt and ground black pepper
  • 1 1 lemon
  • ¼ cup 60 ml olive oil, extra virgin

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start with the salsa verde. In a food processor, combine the mint, parsley, anchovies, capers, pine nuts, lemon zest, garlic, and red pepper flakes and pulse until finely chopped. With the machine running, add the olive oil in a slow, steady stream. Process until smooth. Season with salt.
  2. Preheat a grill to medium-high.
  3. Strip the leaves off the rosemary stems, leaving only the leaves at the tops. Coarsely chop the plucked leaves.
  4. Season the lamb and eggplant all over with salt and pepper. Zest the lemon directly on top and sprinkle with the rosemary. Drizzle with olive oil and toss until evenly coated. Skewer the lamb and eggplant onto the rosemary stems, alternating the pieces.
  5. Grill until nicely browned, about 2 minutes per side for medium-rare.
  6. Let rest for a few minutes before slicing and serving with the salsa verde.

About the recipe

This recipe is part of a collaboration with Seamus Mullen and comes from his book "Real Food Heals". Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

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4 comments

  1. Una
    What is a Japanese eggplant as opposed to any old ordinary egg plant - or aubergine as call them in Britain!
    Reply: #4
  2. Lauren
    Tried this and thought it was just OK -- the dipping sauce wasn't a particularly good flavor combo for lamb. I did do some experimenting though. Instead of using the salsa as a dipping sauce for the kebabs, I diced raw eggplant and mixed it with the salsa, then sauteed the eggplant until crispy and well browned. AMAZING flavor and texture!! On another note, I'm wondering if I'm totally off base in my expectations for dinner portions. This recipe uses 8 oz of lamb for 4 servings, so serving size is 2 oz of meat per person. That is more like an appetizer size portion when you only eat once or twice a day.
  3. Kathleen
    I agree with Lauren about the amount of lamb but we loved the sauce! I am making it again on Monday and will buy more like 1 1/2 lbs of lamb for 4 people. (One is a young man and a lamb lover so he will eat 1/2 lb or more himself!) I'm serving it with ruby streaks mustard greens with Cesar dressing.
  4. Kathleen
    Japanese eggplant is a longer and thinner, overall smaller eggplant. I believe the skin is more tender and I think it is also milder or sweeter tasting. You could use part of a regular young eggplant.

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