Combine lemon juice, garlic, cumin, oregano, coriander, paprika, turmeric and half the oil in a sealable plastic bag. Add the lamb. Turn to coat. Seal the bag and place in the fridge for 30 minutes to marinate.
Preheat a chargrill or barbecue on high. Drain lamb. Spray with oil and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 3 minutes to rest.
Meanwhile, heat remaining oil in a frying pan over medium heat. Cook onion and mushroom, stirring, for 5 minutes or until soft. Stir in tomato and olives. Cover. Set aside.
Combine yoghurt and chilli sauce in a bowl. Heat rice following packet directions. Add rice and spinach to onion mixture. Cook, stirring, over medium heat for 1-2 minutes or until spinach wilts. Slice lamb. Divide rice mixture and lamb among serving plates. Top with yoghurt mixture and parsley.
