Kebabs con Salsa Verde

Lamb Surf & Turf

(Adapted from a recipe contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 3½ pounds lean leg of lamb, trimmed of fat and fell and cut into 1-inch cubes.
  • 32 jumbo shrimp [oxymoron alert!]

Marinade

  • 1½ cups red wine
  • 3 cloves garlic, minced
  • 1 onion (Vidalia or other sweet variety preferred), finely chopped.
  • 1 teaspoon dry mustard
  • 4 sprigs fresh thyme

Salsa Verde

  • ½ cup basil
  • ¼ cup arugala
  • 3 Tablespoons capers
  • ½ teaspoon mustard
  • 1 clove garlic
  • 6 anchovy fillets (optional)
  • ½ teaspoon lemon juice
  • ½ cup olive oil

In a sauce pan, combine marinade ingredients and simmer for 3-5 minutes. Remove from heat and set aside. Blend ingredients in a blender and adjust seasonings to taste.

Toss lamb and shrimp with the marinade and refrigerate overnight.

Add the salsa verde ingredients, except the oil, to a blender. Blend well, then drizzle the oil in slowly as if you were making mayonnaise.

Place the lamb and shrimp on skewers (cane, bamboo, metal) and grill to taste. Brush the kebabs with the salsa verde as you are grilling them. Serve the remaining sauce on the side.

Serves: 8

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Thu Jun 25 09:57:52 EDT 1998