Thread 5-6 pieces of lamb onto each skewer. Dip rosemary in oil.
Heat a barbeque or char-grill pan over high heat. Brush the lamb skewers with rosemary brush, season and grill lamb in batches, turning occasionally, untilslightly charred and cooked through (8-10 minutes). Serve with panzanella salad, aioli and lemon halves.
