Ingredients
12bamboo,or rosemary skewers
1½lbsAmerican lamb tenderloin
½cupextra virgin olive oil,plus 2 tbsp for drizzling
¼cupalmonds
1cupfresh flat-leaf parsley
2tbspfresh chives
1tbspfresh mint
1tspfresh oregano
3tbspcapers
1shallot
1tsplemon zest
1clovegarlic
3tbsplemon juice
salt and freshly ground black pepper,to taste
lemon wedges,for garnish
fresh mint sprigs,for garnish
Preparation
Soak the rosemary skewers in water for 30 minutes. Place the lamb in a bowl and drizzle with 2 tablespoons of olive oil. Toss together and let sit until ready to grill.
Preheat an oven to 350 degrees F. Place the almonds on a baking sheet and bake for 8 to 10 minutes until light golden. Chop the almonds coarsely.
In a bowl, stir together the almonds, parsley, chives, mint, oregano, capers, shallots, lemon zest, garlic, lemon juice, and the remaining extra virgin olive oil. Season with salt and pepper.
Thread the lamb on the rosemary skewers, distributing evenly. Grill the lamb for 6 to 8 minutes total, turning occasionally, until the lamb is slightly firm to the touch.
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.
