1.Combine sumac, garlic and oil in a medium bowl; add lamb, turn to coat all over. Cover; refrigerate 30 minutes.
2.Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered, 12 minutes or until water is absorbed and quinoa is tender.
3.Combine yoghurt, juice and 1 tablespoon of the parsley in a small bowl.
4.Combine quinoa, nuts, olives, chilli, rind, extra oil and remaining parsley in a small bowl; season to taste.
5.Preheat oven to 220°C/425°F.
6.Place bread on oiled wire rack over oven tray; sprinkle with cheese. Bake 10 minutes or until breads are browned and crisp.
7.Meanwhile, cook lamb on a heated oiled grill plate (or grill or barbecue), over medium-high heat, for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes then slice thinly.
8.Serve breads topped with quinoa, lamb and yoghurt mixture.
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