Abruzzo Arrosticini
Ingredients
- 800 gLamb saddle (cut into small 1cm cubes)
- 2 tbspExtra virgin olive oil (to brush the meat)
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
- 2 pcRosemary (used as a brush)
- 24 pcWooden skewers (25 cm long, soaked in water)
Method
Lamb cubes packed tightly on skewers, grilled until the fat turns crispy and translucent. The smoke marks the meat while it remains juicy, seasoned only with a crunch of sea salt.
- 1
Cut the lamb saddle into regular 1 cm cubes. Do not trim the fat: it should make up about a quarter of each piece to baste the meat during cooking.
- 2
Thread the cubes onto the wooden skewers, packing them tightly against each other. Alternate lean and fatty pieces so the fat melts into the muscle.
- 3
Place the skewers on a very hot grill. Let them sizzle. When the fat beads up and turns golden, turn a quarter turn. Repeat on all four sides: the meat should be seared but remain soft to the touch.
- 4
Remove from heat as soon as the crust is well colored. Generously sprinkle with sea salt and ground black pepper. The salt should melt slightly on contact with the heat.
Frequently asked questions
How do you get this dish right?
- Never salt before cooking, otherwise the meat releases its juices and becomes dry.
- If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning on the grill.
- The lamb must be very fresh and the fat very white, a sign of quality.
How long does this dish keep?
Consume immediately after cooking. The meat hardens as it cools.
