Salmoriglio Lamb Skewers with Caper Mint Sauce

Name: Salmoriglio Lamb Skewers with Caper Mint Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 4-6
Cuisine: Greek
Ingredients: Borlotti Bean & Olive Salad or simmered puy lentils (or tiny blue-green lentils), to serve; ¼ cup flat-leaf (Italian) parsley; ¼ cup mint leaves; 1 anchovy, rinsed; 1 garlic clove, finely chopped; 3 teaspoons tiny capers in brine, drained; 3 teaspoons sherry or red wine vinegar; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; large pinch of chilli flakes; 1.5 kg (3 lb 5 oz) boneless leg of lamb, butterflied; 5 garlic cloves, smashed; 3 teaspoons chilli flakes; 50 ml (1¾ fl oz) extra virgin olive oil; 2 heaped tablespoons soft brown sugar; juice and finely grated zest of 1 lemon; 15 g (½ oz) oregano leaves, finely chopped

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
35 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Oregano grows wild all over the countryside in Sicily and Calabria. The Sicilians make judicious use of it with salmoriglio sauce. The word means ‘to brine’ and it is used to marinate fish, pork or lamb or just served as a sauce. You can either barbecue skewers or prepare this as a whole butterflied leg of lamb. The longer you leave it to marinate the better, overnight if possible.