Little cubes of lamb that melt in the mouth. Grilled chunks of succulent lamb are a traditional dish from the southern region of Abruzzo
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INGREDIENTS |
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Lamb meat |
600 |
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Salt |
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to taste |
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Pepper |
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to taste |
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Extra-virgin olive oil |
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to taste |
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Rosemary |
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to taste |
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PREPARATION |
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Prepare the coals and the grill for cooking (the cubes of lamb can also be cooked on a steel grill or natural soapstone). |
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| 2. |
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Cut the meat into little cubes of about 1 cm. Put the pieces of lamb onto little wooden skewers and place the kebabs on the grill, turning them every once in a while. |
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| 3. |
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While the lamb is cooking brush the kebabs with olive oil using a sprig of rosemary that has been dipped into the oil (it should only take about 10 minutes, depending on the size of the cubes of meat). Once they have been cooked, salt the kebabs and arrange them on a serving platter. |
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CHEF'S NOTE |
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The original traditional recipe for these roasted cubes of lamb calls for the use of mutton along with the lamb. |
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For this tasty, rustic dish we would recommend a dry, white wine with a rich bouquet and plenty of body, something with a fresh acidic tang, like a Bianco Colli di Luni or a Vitoska del Carso. |
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