Lamb arrosticini with tomato salad and country bread

Ingredients

For 1 serving

• Leg of lamb140 g
• Tomatoes200 g
• Red onion30 g
• Basil3 g
• Bread60 g
• Extra virgin olive oil10 g
• Dried oregano1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. If using wooden skewers, soak them in cold water for 10 minutes so they don't burn. Meanwhile cut the leg of lamb into small cubes of about 1.5 cm, keeping a little fat, which keeps the meat tender.
2. Thread the cubes onto the skewers, packing them tightly together.
3. Wash the tomatoes and cut them into slices or wedges, and thinly slice the red onion. Dress them in a bowl with torn basil, the dried oregano, the oil and a pinch of salt and leave to infuse.
4. Heat the barbecue or a griddle over high heat until very hot and cook the skewers for 4–5 minutes, turning often, until golden outside and still juicy inside.
5. Season with salt and pepper as soon as they come off the heat and serve at once with the tomato salad and the bread, which you can toast for a minute on the griddle until crisp.