Arrosticini (Barbecued Lamb Skewers)

1. 1

   Bash the rosemary branch with the palm of your hand on a chopping board and stick it in a small bowl with the olive oil and a few grinds of black pepper. Leave to infuse while you prepare the lamb.

2. 2

   Thread the cubes of lamb onto long skewerss to make about 16 sticks. Drizzle the meat with some of the olive oil to coat lightly.

3. 3

   Sear the lamb sticks over a high flame on an iron grill and cook about 1 minute on each side, until the meat is browned (not burnt) and develops a little crust. Remove from the heat and place on a serving plate.

4. 4

   Immediately season with salt and, if desired, a pinch of chile pepper flakes. Brush the lamb skewers with the remaining olive oil, using the rosemary branch as a brush. Serve hot with a glass of red wine and crusty country-style bread drizzled with olive oil. (And eat these with your hands!)

* Per serving · 4 servings · Values may vary.