Arrosticini Recipe

Prepare meat

Pat the lamb cubes dry with paper towels. Place lamb in a bowl, add 2 tbsp extra-virgin olive oil, 1 tsp coarse sea salt, 1 tsp freshly ground black pepper and 1 tsp finely chopped fresh rosemary. Toss until evenly coated. Let sit at room temperature for 20–30 minutes to absorb flavors.

Skewer

Thread 3–4 lamb cubes onto each skewer, leaving small gaps between pieces so heat circulates. If using wooden skewers, ensure they were soaked 30 minutes to prevent burning.

Cook

Preheat a grill or cast-iron grill pan to high (medium-high for indoor). Brush grill lightly with oil. Grill the skewers 2–3 minutes per side, rotating to get even char and an internal temperature of 125–130°F for medium-rare or 135°F for medium. Total cook time about 6–10 minutes depending on heat and thickness. Remove from heat and let rest 3–4 minutes before serving.

In a small bowl combine 3 tbsp mayonnaise, grated garlic clove, 1 tsp finely minced rosemary, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, a pinch of fine sea salt and a pinch of freshly ground black pepper. Whisk until smooth and emulsified. Taste and adjust lemon, salt or rosemary as needed. Chill until ready to serve. (Make up to one day ahead; bring to room temperature before serving.)

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with 2 tsp olive oil distributed across slices. Bake 6–8 minutes until edges are golden and crisp. Remove from oven and while still warm rub the top of each crostini with the cut side of the halved garlic clove for a subtle garlic note. Sprinkle a pinch of flaky sea salt over each. Cool slightly.

Place crostini on a serving platter. Arrange arrosticini skewers over or beside crostini. Spoon rosemary aioli into a small bowl and set alongside for dipping, or dot small amounts on crostini before topping with pieces of lamb. Garnish platter with rosemary sprigs and lemon wedges. Serve hot so skewers remain warm and crostini crisp.