Lamb Skewers with Italian Style Chimichurri

Ingredients

• 1 1/2 pounds leg of lamb, visible fat removed; sliced across the grain into about 1/4 inch thick strips
• 2 tablespoons finely minced rosemary (about 3 sprigs)
• 2 tablespoons finely minced garlic
• Zest and juice from 1 large lemon
• 2 tablespoons balsamic or red wine vinegar
• 1 cup extra virgin olive oil
• Special Equipment: 12 bamboo skewers, soaked for 1 hour in water

• Italian Style Chimichurri

• 1/2 cup packed fresh parsley leaves
• 1 tablespoon fresh mint
• 1 teaspoon fresh oregano
• 2 cloves garlic, sliced (about 1 teaspoon)
• 1 large shallot, chopped (1/4 cup roughly chopped)
• 1 tablespoon capers, rinsed
• 1 tablespoon sun-dried tomatoes (packed in oil) drained
• 1 anchovy fillet, (packed in oil) drained and mashed , optional
• 2 tablespoon white balsamic or white wine vinegar
• 1/2 cup extra virgin olive oil (preferably a good quality fruity olive oil)
• salt and coarsely ground black pepper, to taste

Method

Step 1

Prepare the Skewers:

Combine the rosemary, garlic, lemon zest, juice, vinegar and olive oil in a large bowl; add some salt and freshly ground pepper then whisk well.

Put the meat into a large zip-top bag, pour 3/4 of the marinade in, reserving the rest to baste the meat while grilling. Squeeze as much air from the bag as you can; seal and allow the meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.

Step 2

Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.

Heat grill to high.

Step 3

Remove the meat from the marinade; discard marinade. Thread the meat on the skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to the desired degree of doneness. Drizzle with Chimichurri. Serve hot or at room temperature.

Step 4

Prepare the Chimichurri:

Finely mince the herbs, garlic, shallot, capers, sun-dried tomato, and anchovy either by hand or in a food processor using on/off pulses. Do not over process. Add the vinegar and oil, whisk or process until well incorporated. Taste and adjust for salt and pepper. (The anchovy will add a certain amount of salt, so don't add until you are done.)

Step 5

Allow to sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week. Bring to room temperature before serving.