Place the lamb in a nonaluminum container. Whisk together the marinade ingredients and pour over the lamb. Cover and refrigerate overnight.
Bring the meat to room temperature. Heat a grill or broiler. Remove the lamb from the marinade and, if making brochettes, thread the cubes onto 6 skewers. Then grill or broil the lamb 3 to 4 minutes each side for medium-rare, or 8 to 12 minutes total for brochettes. Serve with chutney, saffron rice seasoned with cloves, cinnamon and cardamom, spicy lentils, eggplant curry, or the vegetable curry of your choice.
© 1992 Joyce Goldstein. All rights reserved.