1 large bell pepper green cored seeded cut into 1-inch squares (at least 16 pieces)
0.3 cup honey
1 tablespoon honey
1 pinch kosher salt
0.5 cup juice of lemon
0.3 cup mint leaves minced
0.5 cup olive oil extra-virgin
0.8 cup olive oil
0.5 small onion minced
1 teaspoon oregano leaves minced
0.3 cup parsley leaves minced
16 pearl onions peeled
1 teaspoon rosemary leaves minced
16 servings salt
2 tablespoons citrus champagne vinegar
Equipment
bowl
blender
grill
skewers
grill pan
Directions
Special equipment: 16 (8-inch skewers) *see cook's note
In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano.
Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
Preheat the grill or a grill pan on high.
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare.
Serve with the Mint Pesto.
Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.
