Spiedini ("skewers" in Italian) refers to this dish at Frasca Food and Wine involving meat, seafood, or vegetables roasted or grilled over a fire. Instead of lamb shoulder, you could buy about 21/2 pounds boneless leg of lamb to trim and cube for the spiedini.
Recipe information
Total Time
2 hours 35 minutes
Yield
Makes 6 servings
Ingredients
Lamb:
Salad:
Special Equipment
Preparation
For lamb:
Step 1
Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally.
For salad:
Step 2
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill.
Step 3
Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
Step 4
Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
Step 5
Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.
