1garlic cloveFinelygrated rind of 2 lemons1 tsp eachground cumin and ground coriander½ tspground chilliPinchof ground cinnamon50 mlolive oil12lamb cutletsTo serve:thick plain yoghurtCarrot and chickpea salad½Spanish onion, thinly slicedJuiceof 1 lemon1garlic clove, finely chopped80 gmthick plain yoghurt50 mlolive oil2carrots, shredded on a mandolin400 gmcanned chickpeas, drained, rinsed well1 cupcoarsely torn coriander2preserved lemon quarters, flesh discarded, rind thinly sliced
Heat oven to 200C and heat a char-grill pan over medium-high heat. Pound garlic, lemon rind and spices in a mortar and pestle to a coarse paste, stir in oil, season to taste and brush all over lamb. Char-grill lamb, turning occasionally, until well browned all over, transfer to an oven tray and roast until cooked to your liking (4-5 minutes for medium-rare). Cover with foil and rest (10 minutes).
Meanwhile, for carrot and chickpea salad, combine onion, lemon juice and garlic in a large bowl, stand until onion softens and changes colour (4-5 minutes), then stir in yoghurt and oil. Add remaining ingredients, toss lightly to coat, season to taste and serve with spiced lamb and yoghurt.