August 7 2018 recipe by Seamus Mullen![Seamus Mullen]()
, photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Main course, Meal
, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Main course, Meal 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
servingservings
Ingredients
Mint and parsley salsa verde
- ½ cup (1½ oz.) 120 ml (45 g) fresh mint
- ½ cup (¼ oz.) 120 ml (8 g) fresh parsley
- 1 oz. 28 g anchovies, fillets
- 2 tbsp 2 tbsp capers, drained (optional)
- 2 tbsp 2 tbsp pine nuts
- 1 1 lemon, the zestlemons, the zest
- 1 1 garlic clovegarlic cloves
- ½ tsp ½ tsp red pepper flakes
- ½ cup 120 ml olive oil, extra virgin
- 1 pinch 1 pinch coarse sea salt
Lamb kebabs
- 8 8 fresh rosemary stems
- 1½ lbs 650 g lamb, fillet, cut into 1-inch cubeslamb, fillets, cut into 1-inch cubes
- 1 (18 oz.) 1 (500 g) eggplant, trimmed and cut into 1" (2.5 cm) pieces
- coarse sea salt and ground black pepper
- 1 1 lemon, the zestlemons, the zest
- ¼ cup 60 ml olive oil, extra virgin
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Making low carb simple
Instructions
- Start with the salsa verde. In a food processor, combine the mint, parsley, anchovies, capers, pine nuts, lemon zest, garlic, 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.
- Preheat a grill to medium-high.
- Strip the leaves off the rosemary stems, leaving only the leaves at the tops. Coarsely chop the plucked leaves. You could also skip this step and use metal skewers instead.
- 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 (or metal skewers), alternating the pieces.
- Grill until nicely browned, about 2 minutes per side for medium-rare.
- Let rest for a few minutes before serving with the salsa verde.
Tips
Turn it into a meal by pairing the lamb skewers with a fresh salad, lemon wedges, and a dollop of full-fat yogurt on the side.
If you don't have access to a grill, you could also fry the skewers in a frying pan or grill pan on medium-high heat until the eggplant is soft and the meat is browned.
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
Recommended special equipment
Blender or food processor, grill.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!