Main Dish
Mediterranean Lamb Spear
Starlite Vineyards
5511 Hwy 128
Geyserville, CA 95441
starlitevineyards.com
- RECIPE YEAR: 2013
- RECIPE BY: Mike Matson, Vintage Valley Catering
- YIELD: Serves 12
- PAIRS WELL WITH: Starlite Vineyards Zinfandel
Applewood-smoked sea salt adds a rich, smoky aroma and flavor to these lamb skewers. You can find it in gourmet grocery stores and online - Amazon sells it, for example. If you have access to a smoker, you can smoke your own salt; applewood is the preferred wood.
Ingredients:
- 3 pounds lamb top round
- Applewood-smoked sea salt, to taste
- Salt and freshly ground pepper, to taste
- 1 1/3 cups extra-virgin olive oil
- 1/2 cup almonds, toasted
- 1 bunch wild arugula
- 1 bunch Greek basil
- Juice of 1 lemon
- 4 garlic cloves, peeled
- 2 fennel bulbs, cored and thinly shaved (fronds reserved for garnish)
Directions:
Prepare a medium-hot fire in a grill. Season the lamb with smoked sea salt and pepper, and rub with 1/3 cup of the olive oil. Grill the meat to the desired doneness; rare is recommended. Let the lamb rest while you prepare the pesto and fennel. In a food processor, coarsely chop the almonds. Add 2/3 cup of the olive oil and the arugula, basil, lemon juice and garlic and puree until the pesto is creamy. Season with salt and pepper. In a sauté pan over low heat, warm the remaining 1/3 cup olive oil. Add the fennel and cook, stirring occasionally, until caramelized. To assemble, have ready 36 bamboo skewers. Cut the lamb into 1-ounce slices. On each skewer, thread a slice of lamb, place 1 tablespoon pesto on top of the meat and add 1 tablespoon caramelized fennel. Garnish with the fennel fronds.
