Adding fresh mint to prepared pesto sauce gives a new twist to this linguine sauce. Lamb cubes cut from the leg are the best cut for these kabobs. If they’re not on display, ask the butcher to cut them for you. Be sure to leave at least a quarter inch of space between the ingredients on the skewers so that the heat can reach all sides and the food is evenly cooked.
Fred Tasker's wine suggestion: Lamb and pesto — savory flavorful stuff. Lamb goes well with funky, dark-flavored Rhone wines or with some of the fuller bodied Riojas from Spain.
• Minced garlic can be found in the produce section of the market.
• Look for reduced-fat pesto sauce in the market. Regular pesto can be used.
• Dried linguine can be used instead of fresh. Cook according to package instructions.
• Kabobs can be grilled outside or on a stove-top grill.
• Place a large pot filed with water on to boil for the linguine.
• Marinate the lamb.
• Prepare remaining ingredients.
•Assemble pesto sauce.
• Grill lamb kabobs.
• While lamb grills, make linguine.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 bottle dried rosemary, 3/4 pound lamb cubes, cut from the leg, 1 container reduced-fat pesto sauce, 1 package fresh linguine, 1 lemon, 1/4 pound eggplant, 1 medium green bell pepper, 1 package cherry tomatoes and 1 bunch fresh mint.
Staples: Minced garlic, salt and black peppercorns.
Lamb and Eggplant Kabobs
2 Tbsp. lemon juice
1 tsp. minced garlic
1 tsp. dried rosemary
3/4 lb. lamb cubes, cut from the leg (1 1/2 inch to 2-inch cubes)
1/4 lb. eggplant, washed, unpeeled, but into 1-inch cubes
1 medium green bell pepper, washed, seeded cut into 2-inch pieces (about 2 cups)
8 cherry tomatoes
4 kabob skewers
Mix the marinade ingredients together and add lamb cubes. This can be done in a self-seal plastic bag or bowl. Marinate 10 minutes turning once during that time. Remove lamb from marinade. Place the lamb, eggplant, green pepper and tomatoes alternating on the skewers. Place skewers on the grill. Cook 10 minutes, turn and cook 5 minutes. Serve with the linguine. Makes 2 servings.
Per serving: 272 calories (32 percent from fat), 9.6 g fat (3.4 g saturated, 3.7 g monounsaturated), 108 mg cholesterol, 36 g protein, 10.3 g carbohydrates, 3.9 g fiber, 115 mg sodium.
Mint Pesto Linguine
1/3 cup reduced-fat pesto sauce
1/2 cup chopped fresh mint leaves
1/4 pound fresh linguine
Salt and freshly ground black pepper
Bring a large pot of water to a boil. Mix pesto sauce and fresh mint together in a large bowl. Add the linguine and boil 3 minutes or according to package instructions. Drain and add to the bowl with the pesto sauce. Add salt and pepper to taste. Toss well. Makes 2 servings.
Per serving: 374 calories (30 percent from fat), 12.4 g fat (2.2 g saturated, 4.8 g monounsaturated), 7 mg cholesterol, 12.9 g protein, 49.8 g carbohydrates, 4.7 g fiber, 342 mg sodium.
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Credit: Jason Getz / Jason.Getz@ajc.com