- 4 large garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 lb boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons Sherry vinegar or red-wine vinegar
- 2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
- 1 celery rib, thinly sliced
- 1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
- 1/2 cup pine nuts (2 1/4 oz), toasted
- 1/2 cup chopped fresh mint
- 6 to 8 metal skewers
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
- Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
- Divide lamb among skewers, leaving a little space between pieces (for even cooking).
- Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
- Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.