1 cup olive oil
1/4 teaspoon red pepper flakes, toasted (see Cook's Note)
1/3 cup fresh oregano leaves, chopped
2 teaspoons finely chopped garlic
1/2 teaspoon grated lemon zest
1 1/2 pounds (trimmed weight) lamb loin, boned, fat and membranes removed (reserve tenderloins for another use)
1/2 cup Roasted Garlic Paste, recipe follows
Salt and freshly ground black pepper
4 metal or wooden skewers, soaked in water 30 to 60 minutes
2 tablespoons extra-virgin olive oil
1 pound whole garlic heads
1/2 cup pure olive oil
Salt and freshly ground black pepper
If buying fresh lamb, make a double batch and freeze half on the skewers. Convenience and compromise are cousins: Lamb is a meat that freezes very well. Make sure to transfer meat from the freezer to the refrigerator the day before you plan to serve it to ensure even thawing. To toast the red pepper flakes: Put red pepper flakes in a skillet and heat over medium heat just until flakes begin to brown. Immediately remove from heat and pour onto a cool dish to prevent burning.
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