This Quick Lamb and Potato Skewers with Italian Salsa Verde recipe is an easy appetizer is made with frozen potato wedges. Ask the butcher to bone the rack of lamb for you or substitute a 12-ounce 1 1/2-inch-thick steak, if desired.
2 cups (packed) fresh Italian parsley tops
3 oil-packed anchovy fillets
2 tablespoons drained capers
2 large garlic cloves, peeled
1 1/2 teaspoons chopped fresh rosemary
1/2 cup extra-virgin olive oil
20 petite yellow potatoes
3/4 pound lamb tenderloin (cut from 1 /1/4-pound rack of lamb)
20 4-inch-long woody rosemary sprigs, lower leaves removed or 20 small decorative wooden skewers
Prep Time: 30min | Cook Time: 15min
Combine parsley, anchovies, capers, garlic and 1 1/2 teaspoons rosemary in processor and chop finely.
Using Microplane or other fine grater, finely grate enough lemon peel to measure 1 tablespoon. Squeeze enough juice from lemons to measure 2 tablespoons.
Add lemon peel and juice to mixture in processor.
With machine running, gradually add oil, then 1/4 cup water.
Season salsa verde to taste with salt and pepper.
Preheat oven to 450°F.
Toss potatoes with 2 tablespoons salsa verde on 1 half of heavy large rimmed baking sheet.
Place lamb on other half of baking sheet; brush lamb with 2 tablespoons salsa verde.
Sprinkle potatoes and lamb with salt and pepper.
Roast until potatoes are tender and instant read thermometer inserted into center of lamb registers 125°F for medium-rare, about 15 minutes.
Let lamb rest 10 minutes.
Cut lamb into 1-inch cubes.
Thread 1 potato and 1 lamb cube on each rosemary “skewer” or wooden skewer.
Serve with sauce for dipping.
A 12-ounce, 1 ½-inch-thick steak can be substituted for the lamb, if desired.
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