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    Lamb Brochettes with Basil and Mint Pesto

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    Lamb Brochettes with Basil and Mint Pesto

    Diana Henry writes for The Sunday Telegraph.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes, plus marinating
    • Total time: 30 minutes, plus marinating 30 minutes

    Serves: 6


    • 3 x 340g packs diced lamb leg
    • 4 tbsp olive oil
    • 4 cloves garlic, crushed
    • For the pesto
    • 80g pack fresh basil, leaves only
    • 20g pack fresh mint, leaves only
    • 1 clove garlic, chopped
    • 75g pine nuts
    • Juice of ½ lemon
    • 100ml extra virgin olive oil


    1. Mix the lamb with the olive oil and garlic, then leave, covered, in the fridge overnight (optional).
    2. Purée all the pesto ingredients, except the olive oil, in a food processor, finally adding the oil in a steady stream. Season, then set aside.
    3. Thread the lamb on to skewers (if using wooden ones, soak first in water for 30 minutes), or long sprigs of fresh rosemary. Brush off any garlic, as it will burn, then season.
    4. Cook on a griddle or frying pan over a high heat, turning often, for 8-10 minutes for rare, or longer if you prefer. Serve with pesto and herb salad.

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