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Lamb “Pintxos” with Wilted Napa Cabbage & Garlic Mint Vinaigrette

Marinate Time:
2-3 hrs.
Prep Time:
30 mins.
Cook Time:
10 mins.


Lamb & Marinade

  • 2 pounds Catelli Brothers American Lamb leg 1"- 2” kabobs
  • 1/2 cup chopped garlic
  • 2 cups olive oil
  • 2 cups fresh chopped mint
  • 1 lime, zest and juice
  • 8 skewers

Wilted Napa Cabbage & Garlic Mint Vinaigrette

  • 1/2 cup garlic cloves
  • 1 cup olive oil
  • 1/4 cup chopped fresh thyme
  • 1 tablespoon stone ground mustard
  • 1 tablespoon rice wine vinegar
  • 4 tablespoons lime juice
  • Salt and pepper to taste
  • 2 cups chopped mint leaves
  • 4 cups Napa cabbage, thinly sliced


  1. In large bowl, blend garlic, oil, mint, and lime for marinade. Add lamb; marinate cubed lamb for 2 to 3 hours in refrigerator.
  2. Heat grill to medium heat. Place 4 cubes of lamb on each skewer. Grill skewers to desired degree of doneness, about 5 minutes per side.
  3. Prepare vinaigrette by slowly roasting garlic in olive oil over medium heat. Let oil cool with garlic in it.
  4. Blend garlic, oil, thyme, mustard, rice wine vinegar, lime juice, salt, and pepper in blender until chunky. Add mint; blend. Toss cabbage with warm vinaigrette.

Source: American Lamb Board