Arrosticini (Italy)



  • 1,54 lbs back of lamb or mutton, diced 0,78 inc.
  • 1 sprig of rosemary
  • olive oil
  • sea ​​salt
  • Freshly ground black pepper

Put the lamb in a bowl with rosemary and olive oil, season with salt and pepper. Mix well and set aside while preheating on the barbecue for direct cooking.

If you are using wooden skewers, soak them in cold water for at least 20 minutes to prevent them from burning during cooking.

Thread the lamb neatly onto the skewers to ensure an even distribution between the fat and the meat.

When the coals in the barbecue turn ash white, cook by turning the skewers for 2-3 minutes.

Serve hot with crispy bread and quality olive oil

ENJOY YOUR MEAL


 

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