Step 1
In a medium bowl, whisk the yoghurt and 1 tbs of the oil with garlic, cumin, coriander, turmeric, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Add the lamb and turn to coat. Set aside for 30 mins to marinate.
Step 2
Prepare a barbecue for medium-high heat. In a medium bowl, whisk the lemon rind, ⅓ cup (80ml) lemon juice, ⅓ cup (80ml) oil, chopped parsley, ¾ tsp salt and ¼ tsp pepper.
Step 3
Remove the lamb from the marinade and wipe off the excess. Barbecue the lamb for 5-6 mins each side or until browned on both sides and internal temperature is 54°C for medium-rare doneness. Transfer the lamb to a serving platter. Spoon half the lemon juice mixture over the lamb and set aside for 5 mins to rest.
Step 4
While the lamb is resting, combine asparagus, spring onions and remaining 1 tbs of oil in a bowl. Season with salt and pepper. Barbecue the asparagus mixture, turning occasionally, for 4 mins or until the asparagus and spring onions are charred all over and asparagus is just tender.
Step 5
Transfer the asparagus mixture to the serving platter with the lamb. Drizzle with remaining dressing. Top with the radish and parsley sprigs. Serve with the lemon wedges.