Step 1

Soak 4 rosemary branches or bamboo skewers in cold water for 30 minutes to prevent them from burning.

Step 2

Combine the garlic, oil, rosemary, paprika and lemon juice in a glass or ceramic dish. Season well, then add the lamb, tossing to coat well. Cover and marinate in the fridge for 1-2 hours.

Step 3

Meanwhile, mix the tomato, preserved lemon, olives and parsley in a bowl. Season to taste (it will already be salty from the lemon), then set the relish aside.

Step 4

Thread the lamb onto the branches or skewers. Heat a chargrill or barbecue on medium-high heat. Cook lamb, turning occasionally, for 6-8 minutes until browned all over but still juicy in the centre. Serve the skewers with the relish and yoghurt, dusted with extra paprika.