Pistoued Lamb Brochettes With Bay Leaves And Seared Olives
serves 4 to 6
- 1 clove garlic
- 1 cup basil leaves
- 3/4 cup mint leaves
- 1/2 cup parsley leaves
- 5 tablespoons olive oil
- Salt and pepper
- 1 2-pound leg of lamb, deboned, trimmed, and cut into 1-1 1/2-inch cubes
- 32 fresh bay leaves
- A handful of large, pit-in green olives
- 2 limes, cut into wedges
- 6-8 soaked bamboo skewers
- Create the herb pistou by whirling the garlic clove through the food processor. Pulse in the herbs. Season with salt and pepper, then stream in the olive oil. Toss the pistou with the lamb in a bowl, cover, and refrigerate for 2 hours.
- Meanwhile, soak 8 bamboo skewers in water to prevent them from burning.
- Make the skewers by starting with one cube of lamb. Then stack 2 fresh bay leaves, another cube of lamb, 2 more bay leaves, and then a third and last cube of lamb. Prepare all the brochettes this way.
- Heat a large grill or sauté pan over medium-high to high heat. Working in batches, sear the brochettes for 5-6 minutes on each side. Throw a few olives in with each batch, and flip them around every so often as they char.
- Serve hot or at room temperature with the olives and freshly torn mint leaves and lime wedges.
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