Lamb Arrosticini Recipe

Prepare the lamb

Trim excess fat from the lamb and pat dry. Cut meat into uniform 1/2-inch cubes so they cook evenly. Keep cubes chilled while you make the marinade.

Make the marinade

In a medium bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, chopped rosemary, oregano, 1.5 tsp salt, 1 tsp black pepper, and red pepper flakes (if using). Taste a drop of marinade and adjust salt or lemon if desired.

Marinate

Add the lamb cubes to the bowl and toss thoroughly to coat. Cover and refrigerate for 30 minutes to 2 hours. For best flavor, marinate 1–2 hours; avoid much longer than 4 hours to prevent texture change from the acid.

Preheat grill or broiler

Preheat a grill to high (about 450–500°F / 230–260°C) or set an oven broiler to high with a rack 4–6 inches from the heat. If using a grill, oil the grates lightly to prevent sticking.

Thread the skewers

If using wooden skewers, soak them in water for 30 minutes prior to use. Thread lamb cubes onto skewers, packing them close but not smashed — about 6–10 pieces per skewer depending on skewer length. Leave a little space at each end for handling.

Cook the skewers

Place skewers on the hot grill or under the broiler. Cook 2–3 minutes per side, turning every 2–3 minutes, until all sides are nicely browned and internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium. Total cook time is typically 8–12 minutes depending on cube size and heat. Avoid overcooking; lamb is best slightly pink.

Rest and finish

Transfer skewers to a platter and let rest 3–5 minutes. Drizzle with 1 tbsp finishing olive oil and sprinkle coarse or flaky sea salt to taste. Garnish with chopped parsley and serve with lemon wedges.

While the skewers rest, combine 3 tbsp olive oil, chopped mint, chopped oregano or parsley, lemon zest, and 1/4 tsp salt in a small bowl. Whisk and spoon over the finished skewers or serve on the side for dipping.