24 fresh rosemary sprigs

24 fresh rosemary sprigs

2 boneless lamb loins

2 tablespoons olive oil

1 lemon

6 plump garlic cloves, peeled and minced

1/4 cup ouzo

3 tablespoons honey

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 cup crumbled feta cheese

Preheat grill to high.

Take 1 of the rosemary sprigs and peel away about 2 to 3 inches of leaves from bottom end. Reserve those leaves for marinade. Repeat with remaining sprigs. Place sprigs in a dish and cover with warm water for at least an hour.

Slice the lamb into 1/2-inch-thick medallions to yield 24 total. Thread 1 medallion onto bottom end of a rosemary sprig. Repeat with all medallions and rosemary sprigs. Brush each slice of lamb on both sides with a little of the olive oil and set aside.

To make basting sauce, zest the lemon and place in a bowl. Cut lemon in half and juice it. Add juice to zest. Coarsely chop reserved rosemary leaves (about 1 tablespoon) and add to juice.

In a small saucepan, heat remaining oil over medium heat. Add the garlic and saute for 1 to 2 minutes, until tender. Remove from heat; add the ouzo, honey and lemon-rosemary mixture. Season to taste with the kosher salt and black pepper. Set aside.

Season lamb sticks with salt and black pepper. Grill with lid open for about 1 to 2 minutes on 1 side. Turn sticks over and baste with reserved ouzo lemon baste. Remove from grill and garnish with the feta cheese.

Makes 24.

— Recipe from "Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals" by Ted Reader (Pintail, $25).