Lamb, lemon and chilli kebabs

I adapted this recipe and used lamb chops instead. Charred, delicately dressed and delicious. So simple to make. I served this with a wonderful cooling Tzatziki sauce and a spicy Israeli roasted pepper sauce. I also adapted this marinade for vegetable skewers, alternating paneer, tomatoes and fresh poblanos.

Maria Elia is a genius in the kitchen. Her cookbooks are beautiful, the photographs excellent, and every recipe turns out superb.

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8-10 Lamb chops, frenched.

4 garlic cloves, minced

1 bay leaf, ground or finely minced

1 teaspoon ground cinnamon

1 teaspoon ground all-spice

1 large orange, zested and juiced

1 large orange juiced

1 red jalapeño, seeded and finely diced (or use 1 teaspoon chile flakes), or to taste

Salt and pepper to taste

3 table spoons olive oil

2 table spoons honey

Mix all the marinade ingredients to gather and slather on the lamb chops. You will have more than enough. Marinate for at least 1 hour at room temperature or in the fridge overnight.

Cook on the grill, or below a broiler (convection-broil @400°F). Baste with the extra sauce till done.