I was pleased to draw Arrosticini Abruzzesi for my last appetizer recipe before we move on to soups. As a tidbit in the protein category, lamb is a nice change of pace from the typical shrimp or chicken.
Marcella’s treatment of lamb shoulder is simple and straight forward. As with all of her recipes, it remembers that it is, after all, about the lamb.
I ask the butcher at Global Foods to cut a specific piece from a large shoulder for me. I explained that I needed it to be at least ½ inch thick, and wanted plenty of marbling. I also needed enough meat to be able to cut 2-3 inch strips without having to deal with bone getting in the way. As usual, I got what I asked for.
After cutting the meat into strips, I put it in a plastic bowl with a smashed garlic clove, 2 tablespoons evoo, salt and fresh ground pepper, and ½ teaspoon dried marjoram.
Two hours later, I threaded the meat in a candy ribbon style on water soaked skewers. Broiled them for a few minutes on each side, and served them immediately to an appreciative audience.