Grilled Rosemary Lamb Kebabs With Anchovy Salsa Verde Recipe

Ingredients For Grilled Rosemary Lamb Kebabs With Anchovy Salsa Verde Recipe

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