1.Combine sesame seeds, chilli and parsley in small bowl.
2.Combine backstraps with oil in large bowl; add sesame parsley mixture, turn lamb to coat all over. Cook lamb on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.
3.Cover; stand 5 minutes then slice thickly. Goes well with tomato, basil and bocconcini salad.