Grilled Lamb Leg Skewers with Tomato, Squash, and Pecan Pesto

Monday, June 6th, 2011

(Cook with the Chef 2009: Brian Rood of Max’s)


1 Certified Organic Shepherd’s Lamb lamb leg cleaned and cut into 6oz pieces ( marinate the lamb overnight with thinly sliced garlic, fresh rosemary and crushed
basil stems left over from the pesto recipe)

3 Heirloom tomatoes cut into large bite size pieces

3 Yellow Squash cut into ‘fries’

1C Pecan Pesto

lemon juice to taste

Pecan Pesto: 8oz basil leaves, 2oz lightly toasted pecans, 3 cloves of garlic, 1C extra virgin olive oil, 1/8C fine grated parmesan, salt and pepper to taste

(1. put the basil in a food processor and then weight it down with remaining ingredients
This helps to process the basil as quickly as possible so that it doesn’t oxidize.
2. pulse the ingredients about five seconds then check the texture. I prefer a chunkier
pesto with more oil but pulse again for five seconds for a smoother pesto
3. season to taste)


  1. Marinate squash in pesto
  2. Season with salt, pepper and lemon juice, allow to set for 2-3 minutes
  3. Season and grill lamb to desired doneness (med-rare preferred)
  4. Slice lamb across the grain and wrap slices around the marinated squash
  5. Skewer each lamb and squash and add the tomato
  6. Drizzle pesto oil over the skewer

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Organic Lamb with Flash Seared Asian Greens

Monday, January 31st, 2011

(Thanks to Local Farmer & Chef Matt Romero!)

1 lb. Lamb Sirloin (Shepherd’s Lamb)
2 cups Asian Greens (Camino De Paz Farm)
2 cups Braising Greens (Monte Vista Farm)
2 Rosemary sprigs (1 sprig for chopping) (Santa Cruz Farms)
Pea Sprouts for garnish (Sungreen Living Foods)
Red Wine (La Chiripada Winery or Black Mesa Winery)
Garlic (Jacona Farm)
Black Pepper
Olive Oil

Season lamb with olive oil, salt, pepper and chopped rosemary. Place on grill, cook to medium rare, remove and allow to rest for 10 min. prior to slicing. For the greens, heat large skillet or wok. Add olive oil, garlic, and greens. Flash sear over high heat. Season with kosher salt and place on platter. For the sauce, heat skillet, add butter, garlic, and rosemary sprigs. Cook for 2 minutes, add red wine and reduce sauce by half, remove rosemary, add a pat of butter and work into sauce. Arrange lamb slices over greens and spoon sauce over lamb. Garnish with pea sprouts.

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