Mix the oil with all the other ingredients up to and including the cinnamon. Cut each lamb loin lengthwise into 8 strips approx. 5 mm wide. Halve the large rosemary sprigs. Alternately thread 3 cherry tomatoes and 2 strips of meat with rosemary onto each wooden skewer. Make sure that each strip of lamb is attached to the skewer along with 1 rosemary sprig in a zigzag pattern. Coat the skewers with the marinade, cover and chill for approx. 1 hr.
Charcoal/gas/electric grill: Grill the skewers over/on a high heat (approx. 200 °C for approx. 2 mins. on each side.
Alternatively, if using a griddle, heat the griddle then cook the lamb skewers for approx. 3 mins. on each side. Season with salt.
Bring the water to the boil in a frying pan, add salt. Add the beans and simmer for approx. 7 mins. Remove, rinse in cold water, drain well. Combine the lemon juice with all the other ingredients up to and including the garlic, mix well and season. Cut the cocoa beans into pieces approx. 4 cm long. Mix the beans and the radish with the salad dressing, allow to infuse briefly.
Serve the salad with the lamb skewers.