Grilled Rosemary Lamb Kebabs With Anchovy Salsa Verde Recipe

Ingredients For Grilled Rosemary Lamb Kebabs With Anchovy Salsa Verde Recipe

• 0.5 cup 120 ml fresh mint
• 0.5 cup 120 ml fresh parsley
• 1 ounce 28 g anchovies, fillets
• 2 tablespoon 2 tbsp capers, drained
• 2 tablespoon 2 tbsp pine nuts
• 1 1 lemon, the zestlemons, the zest
• 0.25 0.25 garlic clovegarlic cloves
• 0.5 teaspoon 0.5 tsp red pepper flakes
• 1 cup 240 ml olive oil, extra virgin
• 1 pinch 1 pinch coarse sea salt
• 8 8 fresh rosemary stems
• 1.5 pound 650 g boneless lamb chop or lamb loin, cut into 1 inch cubesboneless lamb chops or lamb loin, cut into 1 inch cubes
• 1 piece 1 eggplant, trimmed and cut into 1
• coarse sea salt and ground black pepper
• 1 1 lemonlemons
• 0.25 cup 60 ml olive oil, extra virgin