Preserved lemon yoghurt
1.Combine spices and juice in a small bowl to form a paste. Rub lamb with paste; cover and refrigerate 1 hour.
2.Meanwhile, to make preserved lemon yoghurt, mix ingredients in a small bowl until combined. Refrigerate until required.
3.Cook lamb on a heated, oiled barbecue (or grill or grill pan) for 2 minutes each side (for medium) or until cooked as desired. Season to taste.
4.Serve lamb topped with preserved lemon yoghurt; sprinkle with combined preserved lemon and parsley.
To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon.Note