Lamb arrosticini skewers
Arrosticini is a style of grilled lamb skewer from Italy's Abruzzo region, east of Rome. With a rich history in shepherding, Abruzzo is famed for simple preparations of lamb with maximum flavour. Traditionally made with generously marbled lamb shoulder, these skewers are generally seasoned only with salt and olive oil. Our twist adds pounded rosemary and dried chilli to add extra warmth and fragrance, making for a delicious new BBQ option. Enjoy with a fresh grain salad and a glass of slightly chilled Tempranillo.
Diced lamb shoulder (200g per person)
Two sprigs of rosemary
1/4 teaspoon dried chilli
Fresh lemon to serve
In a mortar in pestle, pound together the rosemary, dried chilli and a tablespoon of flaked sea salt to a smooth paste. Add the mixture into a bowl with the diced lamb shoulder and massage the seasoning into the meat. Marinate the meat for an hour covered in the fridge.
Making sure to distribute the heavily marbled pieces of lamb shoulder evenly with some of the leaner pieces, thread 3-4 pieces of lamb onto some soaked bamboo skewers. Brush each skewer with extra virgin olive oil.
Light a charcoal BBQ to a low-medium heat. Over indirect heat, cook each skewer for 6-9 minutes, turning frequently. If flare ups occur, move the skewers away from the heat source. Once cooked, allow the skewers to rest for 1-2 minutes before seasoning with additional salt and a a squeeze of fresh lemon juice.