1.Grate rind finely from lemon and squeeze juice; you will need 1 tsp rind and 1 tbs juice.
2.Place lamb cutlets in large bowl with rind, juice, paste, yoghurt and sugar. Cover and stand 10 minutes, or overnight, if desired.
3.Cook lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
4.Serve with steamed basmati rice and lemon wedges, if desired.