Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.
Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.
Recipe courtesy of delicious.com.au
Serving size 4