Ingredients

1kg lamb backstrap, cut into 2 cm thick strips

Marinade

1 tbsp cumin 

1 tbsp sweet paprika

Salt 

2 tbsp chopped garlic

1 tbsp coriander leaves, chopped

1 tbsp continental parsley, chopped 

1 tbsp lemon juice 

Good drizzle of olive oil

Marinate backstraps for an hour or two then cook the strips on the bbq for just a few minutes.  Serve with roasted vegetables and couscous