Add the lemon juice to a large bowl of ice waters and then drop in the lamb. Soak for 10 minutes, drain, and dry the lamb thoroughly with a cotton kitchen towel.

Meanwhile, in a shallow glass or ceramic container, combine lemon zest, olive oil, garlic, chopped rosemary, and salt & pepper to taste. Add the dried lamb cubes to the marinade, coating them well all over. Set aside at room temperature for 1-2 hours, turning the meat occasionally to marinate evenly.

Prepare hot coals on grill. Thread the lamb onto thin metal skewers. Arrange the lamb skewers within 4 inches of the coals and cook for 3 to 4 minutes on one side and then turning over and cooking for an equal length of time. Remove from the heat and sprinkle with salt to taste. Garnish with fresh rosemary sprig and slices of lemon.