Rosemary Lamb Spiedini Fondue

1 ½ tablespoons fresh lemon juice 2 tablespoons finely chopped fresh rosemary 2 garlic cloves, crushed through a press ½ teaspoon salt ¼ teaspoon freshly ground black pepper 3 ½ tablespoons extra-virgin olive oil 2 pounds boneless leg of lamb 2 or 3 large red bell peppers About 2 cups peanut or vegetable oil

In a large bowl, combine the lemon juice, rosemary, garlic, salt, and pepper. Whisk in the olive oil until the marinade is well blended. Trim the lamb and cut into 1-inch cubes. Add the lamb and toss gently to coat. Cover with plastic wrap and let stand for up to 2 hours at room temperature, tossing once or twice. Drain and discard any remaining marinade. Cut the red bell peppers into 1-inch squares. Thread 1 lamb cube and 1 bell pepper square onto each rosemary stem or skewer. Arrange the spiedini in a circular pattern with the stem ends facing out. Pour the peanut oil into a metal fondue pot, making sure not to fill more than half-way. Set over medium-high heat until it registers 375°F on a deep-frying thermometer. Transfer the pot to a fondue burner with a high flame. Have each guest cook the speeding for about 2 minutes for medium-rare, or to desired doneness.

NOTES:

For this dish, you'll need 36 sturdy rosemary stems or bamboo skewers at least 8 inches long. Leaving about 1 inch of the rosemary atet eh tip, run your fingers down the stem to remove the leaves. Before threading the meat and peppers on the rosemary, soak the stems (or bamboo skewers) in water for about 30 minutes to prevent them from burning in the hot oil. Remember to dry them thoroughly, as wet sticks will cause the hot oil to sputter. If the rosemary stems are too short, be sure to put a few pairs of metal tongs on the table for guest to share.