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Lamb Spiedini

Lamb Spiedini
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by in Jul 2010
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Total Time: 20

Yield: 8 servings

In Italian, a "spiedo" is a spit, and "spiedini" are skewers of meat or fish grilled over a fire.


  • 2 pounds boneless lamb loin
  • Herb Salt
  • 1/4 cup (approx.) extra-virgin olive oil
  • 1 lemon


Dice lamb into 1-inch cubes. Soak wood skewers in water at least 30 minutes or use metal skewers. Skewer lamb (about 6 pieces per skewer). Generously season meat with Herb Salt and grill on all sides to desired doneness, about 4 minutes per side. Drizzle with olive oil and a squeeze of lemon.

Herb Salt


  • 1 pound coarse sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • Grated zest of 2 lemons
  • 2 garlic cloves, finely chopped


In a medium-size bowl, combine ingredients; mash them against the bowl, until salt is finely ground. Spread salt mixture on a baking sheet and let dry in the sun 5 hours, or up to a day at room temperature.
Updated Thursday, May 27th, 2010

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