Recipe Instructions:
1 branch fresh rosemary
4 tablespoons extra virgin olive oil, plus more for drizzling
Salt and pepper, to taste
1 1/2 pounds (about 700 grams) lamb, cut into 1/2-inch cubes
Hot chile pepper flakes, optional
Directions
Bash the rosemary branch with the palm of your hand on a chopping board and stick it in a small bowl with the olive oil and a few grinds of black pepper. Leave to infuse while you prepare the lamb.
Thread the cubes of lamb onto long skewerss to make about 16 sticks. Drizzle the meat with some of the olive oil to coat lightly.
Sear the lamb sticks over a high flame on an iron grill and cook about 1 minute on each side, until the meat is browned (not burnt) and develops a little crust. Remove from the heat and place on a serving plate.
Immediately season with salt and, if desired, a pinch of chile pepper flakes. Brush the lamb skewers with the remaining olive oil, using the rosemary branch as a brush. Serve hot with a glass of red wine and crusty country-style bread drizzled with olive oil. (And eat these with your hands!)
