Recipe by Chef Silvia Monopoli
Time 50 minutes
- 500 gr lamb pulp
- 1 glass of extra virgin olive oil
- 100 gr fresh mint
- 1 tablespoon of brown sugar
Wash and dry the mint, blend it with the extra virgin olive oil and brown sugar and keep the sauce aside.
Using a very sharp knife, proceed to cut the lamb pulp making small cubes of approximately 1 cm in size.
Add the pieces of meat on the skewer, taking care to alternate a piece of lean meat with one that has fat on to guarantee softness and flavour.
Then marinate them in the mint sauce for about 30 minutes.
Once flavoured, arrange the lamb skewers on the barbecue grill and cook until the desired cooking is achieved, taking care to turn them once per side for even cooking.
Then arrange them on a serving dish and serve very hot.
Lamb skewers with mint sauce are perfect accompanied by slices of homemade bread sprinkled with extra virgin olive oil and go well with a Montepulciano d’Abruzzo.