Lamb Brochettes with Thai Pesto

Serves 6
Thomas Sixsmith
Pairs well with:
Cabernet Sauvignon, Napa Valley

Chef Brian Streeter shares some grilling tips along with this recipe for Thai Pesto and Lamb Brochettes (created by Resident chef Thomas Sixsmith). This savory lamb dish with a bright pesto side complements Cakebread Cellars Napa Valley Cabernet Sauvignon.


1 ½ lbs. leg of lamb, trimmed and cut into ¾” pieces
2 cloves garlic, mashed
1 T. lime juice
2 T. olive oil
2 tsp. kosher salt
½ tsp. black pepper

12 bamboo skewers, soaked in water

2 c. basil, picked
1 c. cilantro, picked
½ c. mint, picked
1 clove garlic, minced
1 T. ginger, minced
¼ c. macadamia nuts, toasted, chopped
6 T. olive oil
1 T. lime juice
1 T. fish sauce
1 tsp. Tabasco sauce

Lamb Brochettes:

Place the lamb in a shallow casserole dish. Toss with the garlic, lime juice, olive oil, salt and pepper. Thread each skewer with 3-4 pieces of lamb. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.

When ready to cook, light the grill. Once the grill is hot, place the skewers over high heat and cook for 2-3 minutes, turning to cook all sides evenly. Transfer to a platter and place a small amount of Thai pesto on top.


Combine the basil, cilantro, mint, garlic, ginger, macadamia nuts and olive oil in the work bowl of a food processor. Puree until smooth. Add the lime juice, fish sauce and Tabasco. Pulse to combine. Set aside for one hour at room temperature for the flavors to develop.

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