Grilled lamb chops with lemon and cardamom

Make the rub: zest the washed lemon, avoiding the bitter white part; add cardamom powder, chopped garlic and olive oil, mix with a fork, and season with a pinch of salt and freshly ground pepper.

Clean the rack of lamb: cut away the connective tissue (silver skin) along the loin, leaving the thin tissue over the small tenderloin so no meat is lost.

Turn the rack over and separate the chops with a chef's knife; remove one bone where needed to give thick chops.

Rub the chops in the marinade on both sides, cover with plastic wrap and refrigerate at least an hour.

Cut the base of the second lemon flat and cut slits in it to hold the chops.

Preheat the grill. Season the chops on both sides with more salt.

Grill the chops one and a half to two minutes, turn them 90 degrees on the same side, and brush with a little marinade.

After three minutes repeat on the other side, turning every minute and a half for medium rare or every two minutes for medium.

Remove the chops and rest 3 to 5 minutes; they keep cooking.

Stand the chops by the bone in the cut lemon to serve cocktail style, or plate them as a main course.