Lamb skewers with roast peppers salad - Arrosticini

Portions: 4 // Prep time: 45 minutes // Cooking time: 40 minutes

Ingredients:

• 1 kg of lamb meat (from the leg preferably)

• 2 rosemary sprigs

• 2 tbsp of extra virgin olive oil

• Salt

• Pepper

For the pepper salad:

• 6 red peppers

• 4 anchovies

• 1 clove of garlic

• 1 sprig of parsley

• 3 tbsp of extra virgin olive oil

• Zest of ½ lemon

• 1 tsp of dried chili

• Salt

Preparation:

1.    Ask your butcher to give you lamb meat that is trimmed but still with some of its fat intact. As a matter of fact, we will be incorporating little pieces of lamb fat in between the diced meat to increase flavor and texture.

2.    Slice the lamb into thick steaks and dice the steaks into rough cubes under 2cm large. With a little patience, prepare the skewers alternating 3 pieces of meat with a little piece of lamb fat. It will melt during the grilling flavoring the meat. Keep ready to grill.

3.    Wash the peppers and grill on medium heat over the Select 4 EXS made in Italy by Campingaz. Cover the grill and cook for about 10 minutes. When charred on one side flip them around and cook until blackened all around. Remove the charred peppers from the grill and place them in a airtight container or sealed bag to cool. The humidity will loosen up the pepper skin, making for an easy peel afterwards.

4.    With a little care, peel the peppers and remove the inner seeds if there are any. Pat dry and slice into chunks. Dress the peppers in olive oil, salt, pepper, dried chili, chopped parsley and if you are unapologetic, chopped garlic. Mix well and plate. Top with lemon zest and anchovies and keep to one side ready to serve at room temperature. (these peppers keep in the fridge for a couple of days, great in pasta too)

5.    Now it is time to cook the lamb skewers. I like to keep my Campingaz grill to a high heat in this case as I want the meat to be well scorched on the outside but still juicy in the middle.

6.    Dress the skewers only at last minute with salt and pepper and place the arrosticini in a orderly manner over the grill and do not go away from it. In a matter of 2 minutes you have to start turning them around as you want all 4 sides to be golden. As you cook them you can bush them with a little olive oil, using a sprig of rosemary as brush to impart also flavor.

7.    Serve your Italian Arrosticini straight away as they cannot wait along with the roast pepper salad. The plate would be perfect with crusty bread to soak all the juices.