CIA RECIPES
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Lamb Brochettes with Mint Pesto The classic combination of lamb and mint makes this hors d’oeuvre a favorite. When preparing skewered hors d’oeuvre, such as these miniature lamb brochettes, it is essential to soak the skewers in water for at least 30 minutes so that they don’t burn during cooking. Directions Cut the lamb into 3/4-inch cubes. Combine the lemon juice, garlic, salt, and pepper in a large bowl and whisk until blended. Add the oil and mint. Toss the lamb in the mixture to coat well, cover, and marinate in the refrigerator, tossing occasionally, at least 4 hours. Soak thirty 6-inch bamboo skewers in water for 30 minutes to prevent burning. Thread 2 pieces of lamb and 1/2 slice of pancetta onto each skewer; arrange on a sheet pan. Roast the brochettes in a preheated 450 degree F oven until the lamb is nicely browned outside, yet still pink and juicy inside, 8 to 12 minutes. Serve the brochettes with mint pesto sauce for dipping. Note: If using bacon rather than pancetta, blanch it in a large saucepan of slowly simmering water for 5 minutes. The bacon will become opaque and firm. Drain and pat dry before using. This recipe is from Hors d’Oeuvre at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes 30 brochettes |
