Lamb Entertaining Italian

Lamb arrosticini

Name: Lamb skewers (arrosticini) recipe
Yield: 8
Cuisine: /italian
Ingredients: 1.2kg boneless lamb shoulder, fat on, cut into 2cm cube; 2 rosemary sprigs, finely chopped; 40.00 ml extra virgin olive oil; 2 lemon cheeks; 1 jar pickled long peppers (from specialty and Middle Eastern grocers); 1/2 bunch basil, leaves picked; 1/4 bunch flat-leaf parsley, leaves picked; 1/4 bunch mint, leaves picked; 125ml olive oil; 40.00 ml lemon juice; 1 small garlic clove; 2 tsp capers; 60g olive

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by delicious. team

delicious. team

Jan 16, 2025

“Many cultures around the world have their version of skewered meat cooked over a hot grill. 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.” – Kate Zoeller

Recipe note: You’ll need 16-18 skewers, soaked in water for at least 30 minutes if wooden.

This recipe is by Kate Zoeller, head chef at Genovese Coffee House

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 (from specialty and Middle Eastern grocers)

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.