American Lamb Pinxtos with Wilted Napa Cabbage and Garlic Mint Vinaigrette by CHEF TIM LOVE

Servings: 8

2 pounds boneless leg of lamb cleaned and cut into 1 oz. cubes
½ cup chopped garlic
2 cups olive oil
2 cups fresh chopped mint
1 lime - zest and juice

Blend garlic, oil, mint and lime for marinade. Marinade cubed lamb for 2-3 hours.
Heat grill to medium heat. Place 4 cubes of Lamb on each skewer. Grill skewers approximately 5 minutes per side. Serve with wilted napa cabbage and garlic mint vinaigrette.

Wilted Napa Cabbage with Garlic Mint Vinaigrette

4 Cups napa cabbage thinly sliced
2 Cups chopped mint leaves
½ Cup garlic cloves
1 cup olive oil
¼ cup chopped fresh thyme
1 Tablespoon stone ground mustard
1 Tablespoon rice wine vinegar
4 Tablespoons lime juice
Salt and Pepper to taste

Slowly roast garlic in olive oil over medium heat . Let oil cool with garlic in it.
Blend all ingredients, except mint, in blender until chunky. Add mint and blend. Toss cabbage with warm vinaigrette
 

Lonesome Dove Rub (makes 1 cup)

1/4 cup Guajillo chile powder
1/4 cup kosher salt
3 tablespoons freshly ground pepper
2 tablespoons ground cumin
1 tablespoon dried rosemary, finely chopped
1 tablespoon dried thyme leaves, finely chopped
1 tablespoon garlic powder
1 tablespoon brown sugar, packed

Mix all ingredients well. Store unused rub in an airtight container in pantry for future use.