Lamb is very tender, but cooking it too long can dry it out and make it tough.
While many people marinate all meat, tender meat, such as filet and lamb, do not need it.
I like to keep lamb in big chunks to keep it juicy, but not too thick. Rub with salt and black pepper and place it over the fire to cook. It is best if the meat does not touch any metal.
Use a two-zone method of grilling, with a very-hot zone to develop a tasty crunch on the meat, and a lower-heat zone to slowly cook the meat inside, to preserve the juices. Let the juices redistribute in the meat for about three minutes before you cut it.
Serve with fresh vegetables and hummus.