Arrosticini (Italian Grilled Lamb Skewers)

Steps

1. Soak about 30 bamboo skewers (8-inch) in water for 30 minutes. If using charcoal, light the coals.
2. Pat the lamb dry and cut into uniform 3/4-inch cubes.
3. Thread the lamb tightly onto skewers, packing the meat closely and leaving 3-4 inches of bare skewer as a handle. Season lightly with kosher salt.
4. In a small saucepan over low heat, combine olive oil, rosemary, and garlic. Warm 3-5 minutes until fragrant, without browning the garlic. Remove from heat and let infuse.
5. Heat the rear element of a gas grill to medium-high (about 400°F) and clean the grates. If using charcoal, bank the coals to one side to create a narrow strip about as wide as the skewered lamb.
6. Arrange the skewers perpendicular to the grates, with the handle ends off the heat. Grill, turning every 1-2 minutes, until browned on all sides and still juicy inside, 6-8 minutes total for medium.
7. Grill the lemon halves cut-side down on the edge of the coals until softened and charred.
8. Transfer skewers to a platter. Squeeze the grilled lemon juice over them, drizzle with the infused olive oil, and sprinkle with flaky sea salt. Serve immediately.