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Cooking Italy: Arrosticini Abruzzesi - Skewered Marinated Lamb Tidbits

Recipe for Skewered Marinated Lamb Tidbits (adapted from Marcella Hazan’s Essentials of Classical Cooking . , page 83) 1/2 pound lamb tenderloins (she suggests boned lamb shoulder) 1 garlic clove, smashed 2 tablespoons extra virgin olive oil sea salt black pepper, freshly ground 1/2 teaspoon ground marjoram or 1 teaspoon fresh 10-12 small skewers
Prep Time3 hrs
Cook Time10 mins
Total Time3 hrs 10 mins
Course: Appetizer
Cuisine: Italian
Servings: 4

Ingredients

  • 1/2 pound lamb tenderloins she suggests boned lamb shoulder
  • 1 garlic clove smashed
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • black pepper freshly ground
  • 1/2 teaspoon ground marjoram or 1 teaspoon fresh
  • 10-12 small skewers

Instructions

  • Slice meat 1/2” wide by 2” long. (I left mine larger) Do not trim fat. Put meat in bowl with oil, garlic, salt, pepper.
  • Marinate 2 hours outside of fridge or 4-6 hours in fridge. Allow to rest at least 30 minutes before cooking if refrigerated.
  • Cook over a HOT fire, 3 minutes on one side, 2-3 minutes on other side. Expect a small crust to form.
  • Cook over a wood fire if you can. I cooked on a gas grill, and didn’t make them small enough to be able to get the crust. But, if you have been following my Cooking Italy Series, you’ll know I make all of the dishes twice. I’ll be back again to comment on that second tim