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1
Combine the lamb cubes with the olive oil, crushed garlic and bruised rosemary sprigs in a bowl, bruising the rosemary firmly against the side of the bowl so it releases its oils into the marinade rather than sitting inert alongside the meat. Turn to coat thoroughly, then cover and refrigerate for 4 hours. The lamb should emerge fragrant and lightly slicked with oil.
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2
Fan or blow the charcoal to white-hot — the coals should glow uniformly pale grey with no black patches and radiate intense, steady heat when a hand is held 15 cm above the grate. This is where the dish lives or dies: insufficient heat produces steamed, grey lamb; white-hot coals produce char on the outside and a pink, juicy interior within the required 4–5 minutes per side.
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3
Remove the lamb from the marinade and thread the pieces onto the rosemary-branch skewers, alternating lamb cube, red pepper, onion wedge, lamb cube so that lamb fat drips down through the fire and bastes the vegetables below as it cooks. Divide evenly across 8 skewers. The assembled skewers should feel substantial and evenly balanced.
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4
Lay the skewers directly over the white-hot charcoal and grill for 4–5 minutes per side without moving them, because the meat must seize and form a crust before it will release cleanly from the grate — forcing it early tears the surface and loses the char. Turn once; the lamb is ready when the exterior is deeply charred, the meat yields with only slight resistance to a finger-press, and the juices at the centre run pink.
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5
Transfer the skewers immediately to a board, season with flaky sea salt and crushed peperoncino, then squeeze the lemon halves over the lamb at once so the acid strikes the hot charred fat and lifts the rosemary smoke into a single sharp, fragrant burst. Serve without delay.