Grilled Lamb Skewers Spiedini di Agnello
Recipe Combine the lamb, garlic, rosemary, peperoncino, and olive oil in a large
These lamb skewers from Abruzzo are the essence of
resealable plastic bag. Let marinate at least
simplicity—lamb, garlic, rosemary, olive oil, and peperoncino.
8 hours or overnight.
If you have a charcoal grill, this is the time to use it—the smoke
When you are ready to cook, soak 8
kisses the lamb and adds great flavor. Lamb shoulder is the best
wooden skewers in water for 30 minutes.
cut to use here. Leave some of the fat on to keep the lamb moist.
Preheat an outdoor grill, preferably,
Yield Serves 4 to 6
Ingredients 2 pounds boneless lamb shoulder, with a thin layer of fat, cut into ¾-inch cubes 8 cloves garlic, crushed and peeled
charcoal, to medium. Drain the skewers and thread the meat onto the skewers. Season all over with salt. Grill the skewers, turning occasionally, until the meat is charred all over and cooked through, 8 to 10 minutes. Remove to a platter and let rest for a few minutes. While the lamb rests, grill the bread,
2 sprigs fresh rosemary, leaves removed and coarsely chopped
turning once, until crisp and golden on the
½ teaspoon peperoncino
edges. Brush the bread lightly with olive
⅓ cup extra-virgin olive oil, plus more for brushing
oil. Serve the lamb skewers with the grilled
Kosher salt
bread to soak up the juices.
1 long loaf Italian bread, sliced
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