• 12 loin lamb chops, about 1½ inches thick, or 3 lamb loins, about 1 pound each, well trimmed, or 3 pounds leg of lamb, well trimmed and cut into 1½-inch cubes for brochettes

Marinade

• 1 cup white wine
• ½ cup olive oil
• Zest of 1 small lemon, cut into strips
• 4 garlic cloves, finely minced
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons freshly ground pepper
• ½ teaspoon cayenne pepper

Procedure

Place the lamb in a nonaluminum container. Whisk together the marinade ingredients and pour over the lamb. Cover and refrigerate overnight.

Bring the meat to room temperature. Heat a grill or broiler. Remove the lamb from the marinade and, if making brochettes, thread the cubes onto 6 skewers. Then grill or broil the lamb 3 to 4 minutes each side for medium-rare, or 8 to 12 minutes total for brochettes. Serve with chutney, saffron rice seasoned with cloves, cinnamon and cardamom, spicy lentils, eggplant curry, or the vegetable curry of your choice.