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1
Remove all of the rosemary leaves from the branches except for 2 inches worth at the top of each.
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2
With a sharp knife, cut the leafless end of each branch at an angle to make a point (this will make it easier to skewer the lamb).
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3
Coarsely chop the rosemary leaves you removed from the branches.
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4
Cut the lamb into 1- to 1 1/2-inch-thick, 2-ounce pieces.
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5
Season the lamb with 2 tablespoons of the chopped rosemary leaves, the smashed garlic, thyme and cracked black pepper.
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6
Cover and refrigerate at least 4 hours, or preferably overnight.
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7
Light a grill 30 to 40 minutes before cooking and take the lamb out of the refrigerator so it comes to room temperature.
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8
Skewer 3 pieces of lamb on each rosemary branch; the pieces on each skewer should be of similar thickness and not skewered too tightly or they will not cook evenly.
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9
Stir the feta into the Salsa Verde; taste for seasoning.
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10
It does not usually need salt, but might need lemon and a pinch of pepper.
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11
Set aside.
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12
When the coals are broken down, red and glowing, brush the lamb skewers with olive oil and season generously with salt.
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13
Place the lamb on the grill and cook for 3 minutes on each side for medium rare, rotating the skewers a few times to get nice a color.
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14
Spoon the warm Lima Bean Puree onto a large warmed platter.
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15
Scatter the greens on the platter and arrange the skewers on top.
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16
Spoon some of the French feta Salsa Verde over the lamb and serve the rest on the side.
