Sit lamb in a large shallow dish, then mix
the lemonzest and juice, thyme leaves
and garlic together. Pour over, turn to coat,
and marinate at room temp for 15 mins.
Mix the yogurt with some seasoning,
lift the lamb out of the marinade and rub
with the yogurt. Barbecue or grill for
5-15 mins, turning once, until the lamb is
cooked to your liking. Scatter with a little
more thyme, if you like, and serve with
dollops of houmous, some pitta bread
and salad leaves.