Tonight I needed to figure out what to do with two lamb backstraps. Poor me. So I marinated them with some cumin seed, coarsely chopped garlic, cracked black pepper, grated onion, chopped coriander leaf (cilantro), chopped parsely, some diced preserved lemons and a bit of olive oil.
Grilled them still in the marindade under a hot broiler and served them over lemon parmesan risone. Yum!