Grilled rosemary lamb kebabs with anchovy salsa verde

Grilled Rosemary Lamb Kebabs with Anchovy Salsa Verde

Ingredients

• 1.5 pounds of lamb, cut into 1-inch cubes
• 2 tablespoons of fresh rosemary, finely chopped
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 8 anchovies, finely chopped
• 1 clove of garlic, minced
• 1 cup of fresh parsley, finely chopped
• 1/2 cup of olive oil
• 2 tablespoons of lemon juice
• 1/2 teaspoon of red pepper flakes

Instructions

1. In a large bowl, combine the lamb, rosemary, olive oil, salt, and pepper. Toss until the lamb is well coated. Let it marinate for at least 30 minutes.
2. Preheat your grill to medium-high heat.
3. Thread the lamb onto skewers, then grill for 3-4 minutes on each side, or until the lamb is cooked to your desired level of doneness.
4. While the lamb is grilling, make the salsa verde. In a food processor, combine the anchovies, garlic, parsley, olive oil, lemon juice, and red pepper flakes. Pulse until smooth.
5. Serve the lamb kebabs with the salsa verde on the side.

Time

• Preparation Time: 40 minutes
• Cooking Time: 10 minutes
• Total Time: 50 minutes

Nutritional Information

• Calories: 450
• Fat: 30g
• Carbohydrates: 2g
• Protein: 40g

Recipes (external)

• Diet Doctor recipes on Grilled rosemary lamb kebabs with anchovy salsa verde
• Allrecipes Grilled rosemary lamb kebabs with anchovy salsa verde
• Ruled.me recipes on Grilled rosemary lamb kebabs with anchovy salsa verde
• Food.com recipes on Grilled rosemary lamb kebabs with anchovy salsa verde
• Pinterest recipes on Grilled rosemary lamb kebabs with anchovy salsa verde
• You Tube recipes on Grilled rosemary lamb kebabs with anchovy salsa verde

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