2 tablespoons crushed walnuts
1 clove garlic
Coarse salt, to taste
2 tablespoons grated Parmesan or pecorino Romano cheese
1/2 cup fresh mint leaves
1/2 cup fresh cilantro or parsley leaves
1/2 cup, plus 3 tablespoons extra-virgin olive oil
1 1/2 pounds lamb shoulder, cut into 1-inch chunks
2 sprigs fresh rosemary, leaves only, coarsely chopped
Ground black pepper, to taste
1 red bell pepper, cut into 1-inch squares
1 small red or yellow onion, cut into 1-inch squares
1 lemon, halved

To make pesto, in a food processor combine the walnuts, garlic, cheese and a pinch of salt. Pulse to chop, then add the mint and cilantro, then pulse several more times to produce a chunky sauce. Transfer to a bowl, then stir in the 1/2 cup olive oil.

Place the lamb in a medium-sized glass bowl. Drizzle the 3 tablespoons oil over meat, then sprinkle with the rosemary, salt and pepper. Toss to coat, cover, and set aside to marinate for 30 minutes.

Thread lamb pieces onto about 8 skewers, alternating with the red pepper and onion.

Heat a grill or grill pan to medium-high. Grill lamb, turning every so often and basting with any remaining marinade (or using a little more olive oil, as needed) until cooked to desired doneness, about 15 minutes for medium.

Just before serving, squeeze the lemon juice over skewers. Serve with mint pesto on a bed of couscous, or wrap in warmed pita breads with greens and chopped cucumber.

Makes 6 servings.

— Recipe from "My Nepenthe," by Romney Steele (Andrews McMeel Publishing, 2009).