American Lamb Pinxtos with Wilted Napa Cabbage and Garlic Mint Vinaigrette

    

March 9, 2016

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 8 servings

Ingredients

2 lbs boneless leg of American Lamb, trimmed and cut into 1-ounce cubes

1/2 cup chopped garlic

2 cups olive oil

2 cups fresh chopped mint

1 lime, zest and juice

8 skewers

Wilted Napa Cabbage with Garlic Mint Vinaigrette

1/2 cup garlic cloves

1 cup olive oil

1/4 cup chopped fresh thyme

1 tbsp stone ground mustard

1 tbsp rice wine vinegar

4 tbsp lime juice

Salt and pepper, to taste

2 cups chopped mint leaves

4 cups Napa cabbage, thinly sliced

Directions

1In large bowl, blend garlic, oil, mint and lime for marinade. Add lamb; marinate cubed lamb for 2 to 3 hours in refrigerator.

2Heat grill to medium heat. Place 4 cubes of lamb on each skewer. Grill skewers to desired degree of doneness, about 5 minutes per side. Serve with Wilted Napa Cabbage with Garlic Mint Vinaigrette.

3Slowly roast garlic in olive oil over medium heat. Let oil cool with garlic in it. Blend garlic, oil, thyme, mustard, rice wine vinegar, lime juice, salt and pepper in blender until chunky. Add mint; blend. Toss cabbage with warm vinaigrette.

* Marinate time: 2 to 3 hours

Recipe and image provided by the American Lamb Board

00:00