1-2 lamb rumps, silver skin removed, at room temperature
Heat grill until hot. Rub lamb rumps with olive oil, salt and pepper and place on the grill for 10 minutes, turning once for medium-rare lamb. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing. Warm flatbreads on grill.
Slice lamb and top flat bread with Lamb, tomato achaar, yoghurt, parsley, drizzle with olive oil.