4 lamb breasts, or spareribs, about 5 lbs.
2 lemons, cut in half
3 tsp. ground coriander
2 tsp. ground cumin
2 tsp. ground black pepper
4 lg. garlic cloves, cut fine
3/4 c. Dijon mustard

Remove all excess fat on lamb, rub the meat with the cut sides of the lemons. Mix coriander, cumin and pepper, then sprinkle on both sides. Place the lamb in plastic bag to marinate for 1 hour or overnight in the refrigerator.

When ready to grill, mix the garlic with mustard. Then, only using 1/2 cup of mustard mixture, brush both sides of lamb.

Now, prepare the grill. When the coals are ready, grill the lamb 10 minutes on each side. Cover the grill and continue grilling, turning occasionally until tender, about 25 minutes.

Remove the cover; brush both sides again with remainder of mustard mixture. Continue grilling for 4 minutes on each side.