Recipe by Michaela Rosenthal
"Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!"
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6-inch rosemary sprigs
chopped fresh thyme
extra virgin olive oil
ground white pepper
1 1/2 pounds
lamb tenderloin, cut into 2-inch pieces
fresh lemon juice
extra virgin olive oil
crushed garlic clove
chopped fresh mint
chopped fresh oregano
chopped fresh parsley
I didn't use any vinegar and I simply used skewers instead of trying to skewer them with rosemary. I put the rosemary in the marinade instead. The sauce was delicious.
The lamb was good, but the "salsa verde" seemed like a weak attempt at tzatziki. Next time I'll just made real tzatziki.
Absolutely love it. I'm making it again this weekend for Father's Day. Always loved lamb, but this sauce is amazing. I don't know if I'll ever have lamb without it again!
Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the yogurt sauce with the tender lamb meat was excellent. Using Rosemary sprigs as skewers was a great idea as it gently permeated just the right amount of flavor into the meat. Throughout dinner we kept commenting on how wonderful it was.
This recipe is amazing! I marinated it for only a half hour and it came out melt-in-your-mouth tender! I served it with saffron rice- delish!
I didn't use the vinegar because I was out of it. I used sherry cooking wine instead. I loved the sauce. It tasted great. I will definitely make the sauce again.
Not real fond of this recipe. Way too many flavors rolled into one. I like the taste of lamb, but the sherry vinegar seemed to take over. I wouldn't make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Lamb Kabobs with Yogurt-Mint Salsa Verde
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 518
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