Recipe for Skewered Marinated Lamb Tidbits (adapted from Marcella Hazan’s Essentials of Classical Cooking . , page 83) ½ pound lamb tenderloins (she suggests boned lamb shoulder) 1 garlic clove, smashed 2 tablespoons extra virgin olive oil sea salt black pepper, freshly ground ½ teaspoon ground marjoram or 1 teaspoon fresh 10-12 small skewers