Lamb marinated

When choosing spices for pickling certain products, you need to keep in mind very simple rules:
the more delicate the taste of the product itself, the thinner the spices should be, the tastier the product itself, the less they should be added,
and finally, the very best barbecue products require nothing but a pinch of salt.
Here's a loin of lamb. An ideal product for several reasons at once.
First, it is very soft meat. Secondly, this meat is not very fatty. And thirdly, this meat has a very weak aroma and almost neutral taste.
But on the other hand, a simple pinch of salt is indispensable here! We need spices to create taste, to create aroma, and at the same time, the spices should not interrupt the very delicate aroma and delicate taste that is inherent in the product itself.
Therefore, let's take a little grated dry ginger, a little more ground coriander and paprika, and a little ground cardamom will give the lamb a non-intrusive, but very clear-sounding accent. And for the same reason, it is better to refuse garlic and onions. But what then remains? Lemon, vinegar and oil again? You know, let's leave the oil, and instead of lemon and vinegar, let's take ... a peach. Yes! Many other fruits contain substances that soften meat, but why should we soften lamb? We don't want to get the semolina on a skewer, do we? On the other hand, gentle sourness, unobtrusive sweetness and subtle peach aroma will complete the begun picture, tie the plot together! Just rub the peach into the spice mortar. Add olive oil.
Lubricate the loin with marinade on all sides, cover the dish with cling film and refrigerate or refrigerate for several hours. It will be possible to fry in a couple of hours.
Collect the charcoal with a slide, freeing the edges of the barbecue and fry the loin first on the center of the grate, on the side of the bone. Roast a little longer than when roasting just meat, pitted. Be extremely careful when you fry the loin on the meat side. Listen for sounds and smell for smells. At the slightest suspicion of burning, lift the meat and examine it. Touch with your finger how much harder it has become. If the matter is nearing readiness, then once again grease the meat with the marinade remaining in the mortar (in no case with the one that remained in the container where the meat was marinated!), Give another minute to fry on the side of the meat and serve!