In the morning, add the onions, garlic, lemon juice, olive oil, salt and pepper in a large zip-top bag. Add the lamb and seal. Shake the bag a bit to evenly coat the lamb. Marinate in the fridge for at least 8 hours. (If you have the ability to turn the bag occasionally throughout the day, go for it.)

When ready to cook, add the rice to a fine sieve and rinse for 1-2 minutes with warm running water.

Drain. Bring 6 cups of water and 2 teaspoons salt to a boil in a large skillet over high heat. Add the rice and boil, uncovered for 5-7 minutes, stirring occasionally. (The rice will not be fully cooked)

Drain the rice through a sieve into a bowl, reserving both the rice and cooking liquid.

Rinse the rice with warm running water.

Combine 2 tablespoons of the reserved rice cooking liquid, 2 tablespoons melted butter, 1 tablespoon olive oil, and the crushed saffron in a nonstick skillet.

Place over high heat and add 1/3 of the rice, stirring to coat. Spread evenly over the bottom of the pan.

Add remaining rice, and do not stir, just spread evenly over the other rice.

Drizzle with the remaining 1 tablespoon melted butter.

Add a clean dish cloth over rice, and fold in to fit within the pan. Cover with a lid.

Cook over high heat for 3-4 minutes.

Reduce the heat to low and cook for 20 minutes, or until the rice is both tender and crisp with a browned layer on the bottom of the pan.

Remove the lid and towel and divide among 6 plates.

Preheat your grill to medium-high heat or preheat your broiler.

While waiting for the rice to cook, thread the lamb onto 6 (10 inch) metal skewers. Thread the tomatoes on to 2-3 (10 inch) metal skewers. Add the skewers to a grill rack or broiler pan coated with cooking spray.

Cook the tomatoes for 4-5 minutes and the lamb for 10-12 minutes or until desired degree of doneness, turning occasionally.

Remove tomatoes from the skewers. Place a lamb skewer and 3 tomatoes on each plate.

Combine green onions, mint, and cilantro and sprinkle 1 tablespoon over each serving. Serve with lemon wedges.