Serve with rice, a green salad, and pita bread that’s been oiled, sprinkled with garlic, and grilled or toasted.
Place lamb in a large, shallow baking dish.
Combine olive oil, lemon juice, rosemary, garlic, salt, and pepper. Pour over lamb, cover, and marinate overnight in the refrigerator, turning once or twice.
Heat grill or broiler to medium-high.
Put meat and vegetables on separate skewers. Broil or grill, turning and brushing with marinade every few minutes. Meat will be done in about 10 minutes; vegetables in 5-6 minutes. Serve immediately.