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. <br /> <br />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. <br /> <br />Excerpted from "At My Table: A Celebration of Home Cooking." Copyright © 2018 by Nigella Lawson. Used with permission of Flatiron Books, New York. All rights reserved.

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