Grilled Lamb Bites with Black-Olive Oil

• 1/2 cup pitted kalamata olives
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1 garlic clove, chopped
• 1 teaspoon finely grated lemon zest
• 1 teaspoon sherry vinegar
• 1/2 teaspoon finely chopped rosemary
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 11/4 pounds boneless leg of lamb, cut into 1-inch cubes
• Salt and freshly ground pepper

1. Light a grill or preheat a grill pan.
2. In a blender, combine the olives with 1/3 cup of the olive oil and puree.
3. Add the garlic, lemon zest, vinegar and rosemary and puree.
4. Transfer to a serving bowl.
5. In a medium bowl, mix the cumin, paprika and the remaining 1 tablespoon of olive oil.
6. Add the lamb and turn to coat.
7. Season with salt and pepper.
8. Grill the lamb over high heat until medium-rare, about 2 minutes per side.
9. Transfer to a plate and let stand for 5 minutes.
10. Skewer each lamb cube with a toothpick.
11. Transfer to a platter and serve with the black-olive oil.

olives, extravirgin olive oil, garlic, lemon zest, sherry vinegar, rosemary, ground cumin, sweet paprika, lamb, salt

Taken from www.foodandwine.com/recipes/grilled-lamb-bites-with-black-olive-oil-cocktails-2007 (may not work)