Recipe provided by Cattail Creek Lamb.

Lamb Pinxtos with Wilted Cabbage and Garlic Vinaigrette

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2 lbs. boneless leg of lamb, cleaned and cut into 1 oz. cubes
1/2 cup chopped garlic
2 cups olive oil
2 cups fresh chopped mint
1 lime - zest and juice
Blend garlic, oil, mint, and lime for marinade. Marinade cubed lamb for 2-3 hours. Heat grill to medium heat. Place 4 cubes of lamb on each skewer. Grill skewers approximately 5 minutes per side. Serve with wilted napa cabbage and galic mint vinaigrette.
Wilted Napa Cabbage with Garlic Mint Vinaigrette
4 cups napa cabbage, thinly sliced
1/2 cup garlic cloves
1/4 cup chopped fresh thyme
1 T. rice wine vinegar
salt and pepper to taste
2 cups chopped mint leaves
1 cup olive oil
1 T. stone ground mustard
4 T. lime juice
Slowly roast garlic in olive oil over medium heat. let oil cool with garlic in it. Blend all ingredients, except mint, in blender until chunky. Add mint and blend. Toss cabbage with warm vinaigrette.

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