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
- 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
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