![\"arrosticini](\"https:\/\/www.backroadswineries.com\/blog\/wp-content\/uploads\/2015\/08\/Ambythblog2.jpg\")
<\/a><\/p>\nA brief history of the dish…..<\/p>\n
Phillip and I have traveled throughout Italy practically every year for the past 17 years (it helps that Phillip has a sister who lives in Tuscany). But a couple of years ago we spent 10 days in the Abruzzo region visiting a fellow winemaker\/friend. We tasted a dish that is unique only to Abruzzo and we were blown away. It is so simple, yet so tasty.\u00a0 All it is is skewered mutton.<\/p>\n
Arrosticini<\/strong> is the food of the mountain shepherds – it is easy and tasty. Typically it is mutton that is cubed in \u00bc\u201d x \u00bc\u201d. The cubes are then laced with bits of fat to soften the mutton. The skewers are marinated for a couple of hours and cooked over open fire or a special grill just for the arrosticini. At AmByth<\/strong><\/span>, we cook them in our \u201cbeehive oven\u201d (a Portuguese clay oven)<\/a><\/span> on a salt block. They can also be bar-b-qued.<\/p>\n We serve the Arrosticini as a second course with a side salad of arugula and radicchio, tossed with tomatoes, roasted bell peppers, thinly sliced cucumber, pumpkin seeds and sunflower seeds with a shallot\/lemon juice\/Dijon mustard\/evoo vinaigrette dressing. \u00a0The first course could be fresh pasta\u00a0with a barely saut\u00e9ed zucchini sauce.<\/p>\n Recipe\u2014Serves 4<\/strong><\/p>\n 1 pound rough piece of lamb\u2014prime cuts not necessary, the more fat, the better. We use shoulder, stew meat, etc. At AmByth<\/strong> we raise our own lamb, so we have an abundance of meat to select from<\/p>\n Cube the lamb pieces into \u00bc\u201d to \u00bd\u201d pieces. Thread them onto 8 skewers with plenty of pieces with fat evenly distributed<\/p>\nARROSTICINI<\/strong><\/h3>\n