Arrosticini paired with our Regional Release Heathcote Shiraz

Arrosticini
Abruzzese lamb skewers with rosemary

Abruzzo’s favourite barbecue. Small skewers, big flavour, and nobody stops at one.

Ingredients: (Serves 6)

1.2 kg boneless lamb shoulder or leg, cut into 1.5 cm cubes (keep some of the fat)

3 tbsp olive oil

2 rosemary sprigs, plus one extra for brushing

1 garlic clove, smashed

Flaky salt and black pepper

About 24 wooden skewers

Crusty bread, extra virgin olive oil and lemon wedges, to serve

Method:

One. Soak the skewers in water for 30 minutes so they don’t burn.

Two. Warm the olive oil, rosemary and garlic in a small pan over low heat for 2–3 minutes, then set aside to cool and infuse.

Three. Thread the lamb tightly onto the skewers, alternating lean and fatty pieces.

Four. Get the barbecue or chargrill very hot. Grill the skewers for 6–8 minutes, turning often and brushing with the rosemary oil, using the extra rosemary sprig as a brush.

Five. Season generously with flaky salt and pepper the moment they come off the grill.

Six. Pile them onto a platter with crusty bread drizzled with olive oil and lemon wedges. Eat straight off the skewer.

Pro tip: Don’t trim away all the fat. Alternating fatty and lean pieces bastes the lamb as it cooks, so it stays juicy. Salt at the end, not the start, and keep the cubes small so they char on the outside before they dry out.

Wine pairing:

Red Hill Estate Heathcote Shiraz

Why it works:

Our Regional Release Heathcote Shiraz has a bold tannin structure that’s made for charred, fatty lamb. Its black pepper picks up the seasoning, while the mulberry and plum fruit balances the smoke from the grill.

Wine tasting notes:

Deep ruby red with purple hues, with ripe plum, mulberry and white pepper on the nose. The palate is mulberry, blackberry, raspberry, spice and black pepper, with a hint of chocolate on the finish. Bold yet elegant tannins hold it all together and carry the flavour long.

Serving Temp: 16–18°C. Decant if you’ve got the time.