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2 pounds boneless lamb roast, cut into 1?pieces, remove all silver skin and tough gristle
6 Mature rosemary branches, cleaned and stripped of bark so that they are at least 1/4?thick and about 8?long
2 teaspoons olive oil
Salt and pepper to taste
Heat charcoal or gas grill to maximum heat.
Thoroughly clean the rosemary branches with sharp knife and sharpen one end of each stick. Closely stack lamb pieces on each skewer. Brush each skewer with olive oil and season with salt and pepper.
Lower heat to medium. Cook each side (4 sides), 3 minutes each. When done put skewers on a platter, cover the meat with foil and let it rest 5 minutes before serving.