Here I chose slices of lamb because they were at a good price, but it's better to have a fattier meat like shoulder of lamb.
Cut the lamb into cubes of about 1 centimeter, place in a mixing bowl
Chop the rosemary and add to the bowl with the olive oil
Squeeze the juice from a quarter of a lemon.
Mount the cubes on wooden skewers and place on the preheated BBQ grill. Grill 10 to 15 minutes, turning the skewers from time to time.
The arrosticini are usually served as is with bread or potatoes, but personally, I like to add parmesan and grated pecorino on the skewers at the end of cooking, it reminds me of the Messinaise braciole. Some add a bit of semi-sweet pepper, such as Gorria or Espelette.
Serve simply with bread, a green salad or with your favorite pasta. I chose garlic and oil penne with a salad of tomato, onion and cucumber with a simple vinaigrette of olive oil, basil, Pastene wine vinegar, salt and pepper.
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