LAMB with LEMON and MINT

• 6 loin lamb chops
• ¼ salted preserved lemon
• A handful of mint
• 1 teaspoon ground cardamom
• A pinch of sugar
• 1 tablespoon olive oil
• A dash of sherry, or brandy, or even mirin (cooking saki)

Combine all the ingredients. Rub the marinade really well into the meat, cover and set aside. As always it is best to marinate the meat overnight. Otherwise marinate at least 30 minutes before cooking.

You can cook this dish with a variety of CADAC surfaces:

• Charcoal kettle: moderate coals/heat for 15-20 minutes depending on your preference.
• Carri Chef: you can use the ribbed or flat grill over moderate heat for 15-25 minutes.
• Any of the CADAC gas BBQs.
• You can use the lid with any of these (above-mentioned) styles of cooking, which creates a convection oven. This reduces the cooking time to about 20 minutes.

Add an extra 10 minutes if you are using a de-boned leg of lamb.

Serves 3 if using loin chops.
Serves 6 if using de-boned leg of lamb.