• 3 racks of lamb, chined and very well trimmed, and cut into cutlets
• juice of a large lime
• 1-2 tablespoons extra-virgin olive oil
• 1 teaspoon each freshly ground black pepper, ground coriander and cumin
• ½ teaspoon each ground cardamom, cloves, cinnamon and salt

The meat should be trimmed to give a clean rib bone with just the eye of the meat attached. Rub all over with the lime juice and olive oil. Mix the pepper, spices and salt together very thoroughly and dust each cutlet liberally with the mixture. Arrange on non-stick baking sheets, and roast the cutlets in a preheated oven at 200°C/400°F/gas mark 6 for 8 to 15 minutes, depending on the thickness of the meat and how well done you like it. Allow to cool before wrapping.

Chicken drumsticks, quail and duck breasts can all be cooked using the same basic recipe. You can also replace the dry spices with a flavoursome curry paste, either Indian or Thai.