Arrosticini AbruzzesiTraditional Abruzzese Lamb Skewers
- Aug 5
- 3 min read
Region: Abruzzo, Italy
Servings: 4
Prep Time: 30 minutes
Cook Time: 12 minutes
Story of the Dish
Among the mountains of Abruzzo, shepherds developed one of Italy's simplest yet most iconic dishes: Arrosticini. Traditionally prepared using small cubes of mutton cut by hand and skewered on thin wooden sticks, these skewers were cooked over a long, narrow charcoal grill known as a fornacella.
Born from the pastoral traditions of the Gran Sasso and Majella mountains, arrosticini became a practical way to use every part of the sheep while creating an incredibly flavorful meal. Today they are one of the symbols of Abruzzese cuisine, enjoyed in family gatherings, village festivals, and the finest restaurants throughout the region.
This Michelin-inspired interpretation preserves the authentic flavors while elevating the presentation with silky potato purée, rosemary lamb jus, and crispy herbs.
Ingredients
Lamb
2½ lb boneless lamb leg, cut into 1-inch cubes
3 tbsp extra virgin olive oil
2 garlic cloves, crushed
2 sprigs fresh rosemary
Kosher salt
Freshly ground black pepper
Potato Purée
2 lb Yukon Gold potatoes
4 tbsp unsalted butter
½ cup heavy cream
Sea salt
Rosemary Jus
1 cup lamb stock
½ cup dry Montepulciano d'Abruzzo
1 tbsp butter
1 rosemary sprig
Garnish
Fried rosemary
Micro herbs
Extra virgin olive oil
Maldon sea salt
Preparation
Step 1 – Marinate the Lamb
Combine the lamb with:
olive oil
garlic
rosemary
salt
black pepper
Marinate for 30 minutes.
Step 2 – Assemble the Skewers
Thread the lamb cubes tightly onto wooden skewers.
Press the meat together to ensure even cooking.
Step 3 – Grill
Preheat a charcoal grill or cast-iron grill until very hot.
Cook the skewers for 2–3 minutes per side, turning frequently.
The lamb should remain juicy with light caramelization.
Step 4 – Prepare the Potato Purée
Boil the potatoes until tender.
Pass through a potato ricer.
Mix with butter, warm cream, and salt until perfectly smooth.
Step 5 – Prepare the Jus
Reduce the lamb stock and Montepulciano wine with rosemary until glossy.
Whisk in the butter just before serving.
Step 6 – Plate
Spread a smooth quenelle of potato purée on a large matte white plate.
Rest two elegant skewers diagonally across the purée.
Finish with:
rosemary jus
fried rosemary
micro herbs
Maldon sea salt
a drizzle of premium Abruzzese extra virgin olive oil
Chef's Tips
Use lamb leg for the perfect balance of tenderness and flavor.
Cook over charcoal whenever possible for authentic smoky notes.
Do not overcook—the lamb should remain juicy.
Let the meat rest for 3–4 minutes before serving.
A glossy rosemary jus elevates this rustic classic without overpowering it.
Wine Pairing
Best Choice: Montepulciano d'Abruzzo DOC
Excellent alternatives:
Cerasuolo d'Abruzzo DOC
Controguerra Rosso DOC
Aglianico del Vulture DOCG
Chianti Classico DOCG
Chef Gianluca's Final Advice
For a Michelin-star presentation, avoid the traditional rustic serving style. Present two perfectly grilled skewers resting diagonally over a silky potato purée, allowing the wooden ends to remain visible for authenticity. Spoon a glossy rosemary lamb jus around the plate, then garnish with crisp fried rosemary, micro herbs, tiny edible flowers, and a few flakes of Maldon sea salt. Finish with a delicate drizzle of premium Abruzzese olive oil. The final plate should combine the rustic soul of Abruzzo with the refinement of modern Italian fine dining.
— Chef Gianluca
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