Grilled Lamb Bites with Black-Olive Oil

1/2 cup pitted kalamata olives
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice or red wine vinegar
1/2 teaspoon finely chopped rosemary
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Salt and freshly ground pepper

Light a grill or preheat a grill pan. In a blender, combine the olives with 1/3 cup of the olive oil and purée. Add the garlic, lemon zest, lemon juice and rosemary and purée. Transfer to a serving bowl.

In a medium bowl, mix the cumin, paprika and the remaining 1 tablespoon of olive oil. Add the lamb and turn to coat. Season with salt and pepper.

Grill the lamb over high heat until medium-rare, about 2 minutes per side. Transfer to a plate and let stand for 5 minutes. Skewer each lamb cube with a toothpick. Transfer to a platter and serve with the black-olive oil.

Adapted from: Food & Wine