Below is the recipe for Montana Highland Lamb Pinchos that I included in the “Herbs in my Spices” class. I co-taught the class with Tracey Zignego of Mountain Vista Farms at her Bozeman farm. You can read about the farm and class here. You can purchase Mountain Vista Farms micro greens at Heeb’s and her herbs at the Bozeman Farmers’ Markets.
Pinchos is the Spanish word for kebobs or skewers. The Lamb Pinchos can be served as an appetizer or as a main course accompanied by a hearty kale salad. Enjoy with a rich, full body wine, like a Malbec or Cabernet Sauvignon. This dish pairs nicely with the 5-C Spiced Root Vegetable Pinchos.
The lamb we used came from our friends Jenny and Dave Scott in Whitehall, who produce out of their ranch, Montana Highland Lamb. You can buy Montana Highland Lamb at Bozeman’s Community Food Coop.
R E C I P E :
Montana Highland Lamb Pinchos
A bit of lemon juice brings out the flavors. Serves 6 as an appetizer or 4 as a meal.
For the Spice Rub
2 Tablespoons Kosher salt
2 Tablespoons dried mint
1 Tablespoon dried rosemary
1 Tablespoon allspice
1 Tablespoon dehydrated garlic
1 teaspoon brown sugar
For the Lamb
1½-pounds lamb cut for kabobs or stew
¼-cup olive oil
1 red onion, sliced
1 spring fresh rosemary, for garnish
6-8 bamboo kebob skewers
1 lemon cut in 6 slices for garnish
Heat oven to 375°.
Line a roasting pan with parchment paper.
Add seasonings and herbs to a mortar and grind with pestle.
Add 1 Tablespoon + 1 teaspoon of rub and place in a large bowl.
Add olive oil and whisk
Add lamb and coat with rub.
Thread lamb and onions in bamboo skewers.
Roast in oven for 10 minutes, turn and roast for another 5 or 10 minutes depending on desired
Serve on a platter and garnish with lemon and rosemary.