Black pepper, salt, and vinegar with some honey (Bragg brand) until the lamb is cooked.
Then lemon juice, peppermint (Burlap & Barrel Euphrates mint, which is very strong and sweet, but any peppermint leaves would be good), and chopped parsley.
These flavors are a good combination. I think they'd work with beef, chicken, eggs, fish-- and you could probably go vegetarian or vegan with rice and beans or pasta Or kasha or quinoa . Suggestions for meat substitutes are welcome.
It would probably work to flavor ice cream. This entry was posted at https://nancylebov.dreamwidth.org/1112096.html. Comments are welcome here or there. comments so far on that entry.