Lamb Arrosticini

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Lamb Arrosticini

These Abruzzo-style small lamb skewers are always a crowd pleaser. Zingy salsa and chilli peppers cut through the saltiness and fattiness of the meat.

Ingredients

  • 1.2kg boneless lamb shoulder, fat on, cut into 2cm cube
  • 2 rosemary sprigs, finely chopped
  • 2 tbs extra virgin olive oil
  • 2 lemon cheeks
  • 1 jar pickled long peppers

Sicilian Olive Salsa Verde

  • 1/2 bunch basil, leaves picked
  • 1/4 bunch flat-leaf parsley, leaves picked
  • 1/4 bunch mint, leaves picked
  • 1/2 cup (125ml) extra virgin olive oil
  • 2 tbs lemon juice
  • 1 small garlic clove
  • 2 tsp capers
  • 1/2 cup (60g) pitted Sicilian green olives

Method:

  1. For the salsa verde, place the herbs in a food processor and pulse until roughly chopped. Add the oil, lemon juice, garlic and capers, then whiz until combined. Add the olives and pulse until a rough paste.
  2. Heat a charcoal barbecue or barbecue grill plate to high.
  3. Place the lamb in a bowl with the rosemary and oil. Season and toss to coat. Thread the lamb onto 16-18 skewers.
  4. Cook the lemon cheeks, cut-side down, for 3 minutes, or until they start to colour and soften slightly. Set aside. Cook skewers for 5-6 minutes, turning occasionally, until charred all over but still slightly pink inside.
  5. Pile the skewers onto a serving plate and, while hot, spoon over 3-4 tbs salsa verde. Serve with the charred lemon cheeks and pickled peppers.

Recipe by Kate Zoeller.

Sourced from Delicious Magazine.