Lamb and mint are a natural pairing and they go together perfectly in this dish. This was one of those dinners where you're sad when it's over because you're not still eating it!
LAMB KABOBS WITH PALEO MINT PESTO
serves 2 people for dinner with 1 portion leftover for lunch :)
~1.5 lbs lamb stew meat or boneless leg of lamb cut into chunks
any mix of your favorite kabob vegetables - I used chunks of zucchini and yellow squash, but tomatoes, onions, mushrooms, etc would all be good too
1 bunch of fresh mint (about 1.5 cups)
1 big handful of fresh parsley (about 1 cup)
juice of half a lemon
1/4 cup extra virgin olive oil
1 clove garlic, peeled
1/2 tsp salt
pinch of red pepper flakes
In a food processor or blender, combine mint, parsley, lemon juice, olive oil, garlic, salt, and red pepper flakes and turn into a coarse puree
Combine the pesto with the lamb and vegetables and leave to marinate 2 hours or overnight.
Preheat your broiler. Line a large baking sheet with foil. Drain the lamb and vegetables (reserving the marinade), place on the baking sheet, and broil 7-10 minutes or until desired doneness.
Recipe is heavily adapted from "5 Square Low Carb Meals" by Monica Lynn.
In the old days I would have eaten this with rice, so instead I made up some cauliflower rice to act as a bed for all the delicious juices.
1/2 head of cauliflower, grated
reserved pesto marinade
1/4 cup chicken stock
extra virgin olive oil
Heat 1-2 T of olive oil in a large pan and start to saute the grated cauliflower over medium heat. After the pan has gotten nice and hot, add the reserved pesto and the chicken stock. Continue sauteing, stirring, until the cauliflower is al dente. Don't cook it too long or it will turn to mush. I estimate this takes 5-7 minutes, but just taste it as you go and pull it off the heat when it's done.