Name: Grilled Lamb Skewers with Chimichurri
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For the Lamb Skewers:; 1 ½ lbs leg of lamb, visible fat removed; sliced across the grain into about ¼ inch thick strips; 2 tbsp finely minced rosemary (about 3 sprigs); 2 tbsp finely minced garlic; zest and juice from 1 large lemon; 2 tbsp Colavita Balsamic or Aged Red Wine Vinegar; 1 cup Colavita Extra Virgin Olive Oil; Chimichurri Sauce; *Special Equipment: 12 bamboo skewers, soaked for 1 hour in water; Chimichurri Sauce:; ½ cup packed fresh parsley leaves; 1 tbsp fresh mint; 1 tsp fresh oregano; 2 cloves garlic, minced; 1 large shallot, minced; 1 tbsp Colavita Capers, rinsed; 1 tsp Colavita Sun-dried Tomatoes, drained and minced; 1 anchovy fillet (packed in olive oil) drained and mashed (optional); 2 tbsp Colavita White Balsamic Vinegar; ½ cup Colavita Extra Virgin Olive Oil; Salt and coarsley ground black pepper to taste

For the Lamb Skewers:

1 ½ lbs leg of lamb, visible fat removed; sliced across the grain into about ¼ inch thick strips

2 tbsp finely minced rosemary (about 3 sprigs)

2 tbsp finely minced garlic

zest and juice from 1 large lemon

2 tbsp Colavita Balsamic or Aged Red Wine Vinegar

1 cup Colavita Extra Virgin Olive Oil

Chimichurri Sauce

*Special Equipment: 12 bamboo skewers, soaked for 1 hour in water

Chimichurri Sauce:

½ cup packed fresh parsley leaves

1 tbsp fresh mint

1 tsp fresh oregano

2 cloves garlic, minced

1 large shallot, minced

1 tbsp Colavita Capers, rinsed

1 tsp Colavita Sun-dried Tomatoes, drained and minced

1 anchovy fillet (packed in olive oil) drained and mashed (optional)

2 tbsp Colavita White Balsamic Vinegar

½ cup Colavita Extra Virgin Olive Oil

Salt and coarsley ground black pepper to taste

Prepare the Skewers:

Combine the rosemary, garlic, lemon zest, juice, vinegar and olive oil in a large bowl; whisk well.

Put meat in a large zip-top bag; pour ¾ of the marinade in, reserving ¼ for basting the meat while cooking. Squeeze as much air from the bag as you can; seal and allow meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.

Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.

Heat grill to high.

Remove the meat from the marinade; discard marinade. Thread meat on skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to desired degree of doneness; about 5 minutes for medium. Drizzle with chimichurri. Serve hot or at room temperature.

Prepare the Chimichurri Sauce:

Finely mince the herbs, garlic, shallot, capers, sun-dried tomatoes and anchovy by hand or in a food processor using on/off pulses (do not over process).

Add the vinegar and oil, whisk or process until well incorporated.

Let sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week.