- 2 1/4 pounds boned, fat-trimmed leg of lamb cut into 3/4-inch cubes
- 3 (8.4 ounce) packages frozen artichoke hearts, thawed
- 4 tablespoons grated lemon peel
- 6 tablespoons lemon juice
- 1/3 cup Safeway SELECT Verdi Olive Oil
- 2 cloves garlic, minced or pressed
- 1 tablespoon finely chopped fresh rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 metal skewers at least 8 inches long
- Rosemary sprigs
- In a bowl, mix lamb, artichoke hearts, lemon peel and juice, olive oil, garlic, rosemary, salt, and pepper; cover and chill until next day (or at least 2 hours). Stir occasionally.
- Up to 2 hours before grilling, thread meat and artichokes onto skewers, fitting pieces snugly together. Arrange on a flat pan, drizzle marinating juices over skewers, cover, and chill.
- Lay skewered brochettes on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. (Or broil in pan 4 inches below heat.) Cook until meat is browned, turning as needed, until done (cut to center of meat to test); for medium-rare (pink), about 8 minutes total; for well (gray), about 12 minutes total. Transfer brochettes to plates or a warm platter; garnish with rosemary sprigs.