Although not an instant dinner, this is nonetheless simple and speedy to make. You do need to marinate the lamb for 30 minutes or so, but you can pour yourself a glass of wine, sit back and enjoy it, then whizz up the mint sauce in the meantime.
Speaking of which, this is a simple, spontaneous reworking of the old-fashioned vinegary mint sauce my mother used to make, using ingredients from my kitchen now. Namely, I saw two preserved lemons left bobbing hopefully about in their jar, and thought this would be an excellent opportunity to use them up. It was: the preserved lemons’ intense and scented sourness counters and enhances the mint perfectly.
— Nigella Lawson
• ON-DEMAND: Listen to Faith and Nigella talk about this recipe, and others from Nigella’s book, on The Faith Middleton Food Schmooze®. •
Excerpted from the book AT MY TABLE by Nigella Lawson. © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Jonathan Lovekin.