Method

• 1.
  For the aioli, preheat oven to 180°C. Place garlic on a piece of foil, drizzle with 1 tbs oil and season. Fold up the sides of the foil, scrunching at the top, to enclose the garlic. Roast for 30 minutes or until very soft. Allow to cool. Set one of the bulbs aside. Squeeze cloves from the skins of the other bulb and place in a food processor with egg yolks, mustard and a pinch of salt flakes. Whiz until smooth. With the motor running, gradually add remaining oil in a slow and steady stream until mixture is smooth and thick. Add vinegar and season with freshly ground black pepper. Whiz until just combined.
• 2.
  Strip three-quarters of the rosemary leaves off each stalk, leaving the leaves at the top still attached. Finely chop 2 tbs of the leaves, reserving remaining leaves for another use (see note).
• 3.
  Place lamb in a bowl with the oil, chopped rosemary and 1 tbs lemon zest. Season and toss to combine. Thread lamb onto the rosemary stalks.
• 4.
  Heat a barbecue grill or chargrill pan on high. Cook skewers for 2 minutes each side for medium-rare or until cooked to your liking. Serve skewers with aioli, lemon wedges and remaining garlic cloves alongside.