Skewered. It goes lamb-lamb-fat-lamb-lamb-fat-lamb-lamb.
If the olive oil burned, I couldn't tell. Most of the olive flavor was drowned under the spices, and whether the bitterness came from the char or the burned oil (or if the char was the burned oil), I have no clue. My palate just lacks experience with these things. The next time I do this I will experiment with oils.
(Tangentially related. Apparently the guests we had over are the ones I prepared Wellington for during New Year's. Now I have a stupid grin on my face and an odd sense of self satisfaction.)
Grilled (not by me but by my father, cause I'll be damned if I'm standing in front of a grill in this heat). In hindsight I should've told him to grill for 4 minutes a side. They were a bit overcooked. Still tender from the marinating though.
They were a hit with the guests. There's nothing so satisfying as having your food praised.
If the olive oil burned, I couldn't tell. Most of the olive flavor was drowned under the spices, and whether the bitterness came from the char or the burned oil (or if the char was the burned oil), I have no clue. My palate just lacks experience with these things. The next time I do this I will experiment with oils.
(Tangentially related. Apparently the guests we had over are the ones I prepared Wellington for during New Year's. Now I have a stupid grin on my face and an odd sense of self satisfaction.)