Adapted from Sunday Suppers at Lucques by Suzanne Goin.
Serves 6
6 branches rosemary (about 7-8″ long)
3 cloves garlic, smashed
1 Tbls. fresh thyme leaves
Freshly ground cracked black pepper
2 1/2 lbs. lamb kebab pieces (1-1 1/2″ thick each)
1/4 lb. fresh feta, crumbled
1 recipe salsa verde
1/2 lemon
2 Tbls. good olive oil
White Bean Puree
1 bunch arugula, washed and dried
Kosher salt and freshly ground black pepper
Remove all but about 2-inches of rosemary leaves from branches. Using a sharp knife, cut denuded branches into a sharp point at bottom end (to make it sharp for easier skewering) and set aside for later use.
Coarsely chop the remaining rosemary leaves and, in a medium bowl, add them to smashed garlic, thyme leaves and a good grinding of cracked black pepper. Add lamb pieces and mix well. Cover and refrigerate for 4-24 hours (the longer, the better).
Remove lamb from fridge with enough time to get it to room temperature. While you prepare a hot grill, skewer 3-5 pieces on each rosemary branch. Do not pack the meat on too tightly or it will not cook evenly.
Stir feta into salsa verde. Taste for seasoning, adding more lemon and pepper as you see fit. Set aside.
If you are using a charcoal or wood grill, make sure the coals are red and glowing (this usually takes 30-40 minutes). Place lamb on grill, and cook about 3 minutes per side. Rotate the skewers until the meat is evenly cooked and is medium-rare.
Spoon warm white bean puree onto each of your serving plates or onto a large serving platter. Scatter some arugula leaves over the puree, and arrange the skewers on top. Spoon some feta salsa verde over the lamb, and bring the remainder of the sauce to the table in a small bowl.
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