Prepare the Marinade:

1. Combine the Marinade Ingredients: In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, cumin, coriander, paprika, cinnamon, salt, and pepper. Add honey if you prefer a subtle sweetness to balance the spices.
2. Marinate the Lamb: Place the lamb tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the lamb and rub it in, ensuring the meat is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours. For best results, marinate overnight to allow the flavors to fully infuse into the lamb.

Preheat the Grill:

3. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C). If you’re using a charcoal grill, allow the coals to burn down to a medium heat before placing the lamb on the grill.
4. Oil the Grill Grates: Use a paper towel dipped in oil to lightly grease the grill grates. This will help prevent the lamb from sticking.

Grill the Lamb:

5. Grill the Lamb: Remove the lamb tenderloins from the marinade, allowing any excess marinade to drip off. Place the lamb on the preheated grill and cook for 6-8 minutes per side for medium-rare, or 8-10 minutes per side for medium, depending on the thickness of the tenderloin.
6. Check for Doneness: To ensure the lamb is cooked to your desired level, use a meat thermometer. The internal temperature should be:

• Medium-rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Well-done: 160°F (71°C)

5. Rest the Lamb: After removing the lamb from the grill, let it rest for 5-10 minutes to allow the juices to redistribute and ensure the meat stays moist and tender.

Slice and Serve:

8. Slice the Lamb: Using a sharp knife, slice the lamb tenderloin against the grain into 1/2-inch thick slices.
9. Serve: Arrange the lamb slices on a platter and garnish with fresh mint, lemon wedges, and extra rosemary sprigs, if desired. Serve with your choice of side dishes, such as roasted vegetables, couscous, or a fresh salad.