Abruzzo Arrosticini

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 555
• Protein: 46 g
• Carbs: 1 g
• Fat: 38 g

Ingredients

• 800 g Lamb saddle ( cut into small 1cm cubes )
• 2 tbsp Extra virgin olive oil ( to brush the meat )
• 2 pinch Fleur de sel
• 1 pinch Black pepper ground
• 2 piece Rosemary optional ( used as a brush )
• 24 piece Wooden skewers ( 25 cm long, soaked in water )

Instructions

1. Cutting the meat

   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. Assembling the skewers

   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. Grilling

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Consume immediately after cooking. The meat hardens as it cools.