Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens. Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce. It’s a great way to add big flavor without spending all day in the kitchen.
04Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
05At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per side (8 to 12 minutes total) for medium rare. (To check for doneness, cut into one of the chunks and check to see if it is cooked to your liking — remove from the heat when it is slightly less done than you want it to be when you eat it.)
06Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.