1.Remove leaves from bottom two-thirds of rosemary sprigs, chop leaves coarsely, reserve 1½ tablespoons. Sharpen trimmed ends to a point. Thread lamb onto rosemary skewers.
2.Combine chopped rosemary, garlic, oil, rind and juice in small bowl, brush lamb with garlic mixture, season.
3.Cook skewers on heated oiled barbecue (or grill or grill pan), brushing frequently with remaining garlic mixture.