Ingredients

• 1 1/2 to 2 pounds boneless lamb
• 1/3 cup extra-virgin olive oil
• Kosher salt
• Freshly ground coarse black pepper
• Almond Mint Pesto, recipe follows
• 1/4 cup unsalted almonds, toasted*
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• 3/4 cup fresh basil leaves
• 1 1/4 cups fresh mint leaves
• 3 medium cloves garlic
• Kosher salt
• Freshly ground coarse black pepper, optional

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Instructions

1. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat the broiler or grill to high.
3. Thinly slice the lamb into 4 by 1-inch strips. Lightly brush the lamb with the olive oil and season with salt and pepper. Thread the lamb on to the skewers, creating a ruffle.
4. Place under the broiler or on the grill and cook for 1 to 2 minutes on each side until medium rare, or to desired doneness. Serve with the pesto as a dipping sauce.
5. Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture.
6. Cover and refrigerate for at least 1 hour. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours.
7. *To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color.