This recipe comes straight from the excellent Mark's Daily Apple site (written by Mark Sisson of Primal Blueprint fame). It is easy and delicious - before you go to work in the morning, marinate cubed lamb for 8 hours in a mix of cumin, onion, garlic, olive oil, parsley, lemon juice and allspice. (I added a few pinches of red pepper flakes to liven things up). Then fire up a charcoal grill in the evening, skewer the lamb (don't forget to pre-soak if you use wood skewers) and cook for 6 minutes per side.
While it is cooking, you can whip up the yogurt-mint dipping sauce, which is a real treat in itself. In a food processor, toss in full-fat organic Greek yogurt (you want the thick stuff in this case), lots of fresh mint leaves, some parsley, cumin and lime juice - add fresh garlic and cucumber if you want your sauce to resemble tzatziki.
What to drink with it? Keep it simple. There are some bold flavors at work here between the charcoal-grilled lamb and the marinade, so your best bet would be a beefier red wine with a bit of spice and not overly tannic like a Cabernet. A Rhone-style wine or a lighter, less fruit-driven syrah would be my first choices.