Arrosticini Recipe

Prep the lamb

Pat the lamb cubes dry with paper towels. Trim any large pieces of connective tissue so cubes are uniform. Place the cubes in a large bowl.

Season the meat with kosher salt, freshly ground black pepper, 2 tablespoons olive oil and 1 tablespoon lemon juice. Toss to coat evenly. Let sit at room temperature while you prepare the salsa verde (20–30 minutes) or refrigerate for up to 2 hours for more flavor — return to room temperature 30 minutes before cooking.

Soak wooden skewers in water for at least 30 minutes before threading to prevent burning (skip soaking if using metal skewers). Thread the lamb cubes tightly but not crushed onto skewers, leaving a small gap between pieces for even heat circulation. Use about 8–10 lamb cubes per 8–10" skewer depending on cube size.

Preheat a grill or grill pan to medium-high (about 450°F / 230°C). Brush grates or pan with a little oil to prevent sticking.

Grill the skewers 2–3 minutes per side, rotating every 2–3 minutes to develop a brown crust on all sides. Total cook time for medium-rare to medium is about 8–10 minutes depending on cube size and heat. For well done, cook 11–12 minutes. Do not press down on the meat.

Remove skewers from the grill and let rest for 5 minutes. Finish with a light squeeze of lemon over the skewers and a drizzle of remaining olive oil if desired.

Place the parsley, mint, capers, anchovy fillets (if using) and garlic in a food processor or blender. Pulse several times to chop coarsely.

With the motor running, stream in 6 tablespoons olive oil until the mixture comes together but still has texture (not a smooth purée). Scrape down the sides as needed. Alternatively, finely chop everything by hand and whisk in the olive oil.

Stir in red wine vinegar, lemon zest, lemon juice, sea salt and freshly ground black pepper. Taste and adjust seasoning — add more vinegar or lemon for brightness or more oil to mellow. The salsa should be bright, herbaceous and slightly loose in consistency so it can be spooned over the skewers.

Transfer to a small bowl and let rest at room temperature for at least 10 minutes before serving to allow flavors to meld. Salsa verde can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.

Arrange arrosticini on a serving platter. Spoon salsa verde over the skewers or serve on the side for dipping. Garnish with extra parsley and lemon wedges. Serve immediately.