Happy Saturday! Hope everyone is having a great weekend like myself and Jen! First off Florida won and now about to watch some Nascar–go 14! Ok tonight was a lamb skewers night so if you enjoy lamb with a kick-ass sauce (salsa verde), this recipe is for you!

Let’s cook!

Lamb Skewers with Salsa Verde

1/4 cup packed mint leaves

1/4 cup packed parsley leaves

2 tablespoons finely chopped shallots

1 tablespoon fresh lemon juice

1 tablespoon sherry wine

1 tablespoon white vinegar

1 tablespoon crushed red pepper

3/4 cup olive oil

1 /1/2 teaspoons smoked sweet paprika

1 teaspoon cumin

1 1/2 pounds leg of lamb cut into cubes

fresh chives chopped

salt and pepper

In a food processor, combine the mint, parsley, shallots, lemon juice, sherry wine, vinegar, crushed red pepper and a pinch of salt and process until finely chopped.

Add the olive oil.

Process until smooth.

Transfer half of the salsa verde to a small bowl. Transfer the remaining to another bowl and add paprika and cumin.

Stir well to combine.

Add the lamb pieces and turn to coat thoroughly.

Cover and marinade for 1 hour. Thread the lamb onto skewers and let rest for another 10 – 15 minutes.

Preheat grill on hight. Grill the lamb skewers over high heat.

Turn occasionally, until the lamb is lightly charred in spots, about 6 minutes and let rest.

For tonight’s dinner I made rice with early peas. So here is how I plated the dinner.

Here is the close-up:

Here is a real close-up:

So now you have the lamb skewer recipe which will leave people asking for this recipe.

Happy Cooking and Happy College Football!