Mix together the garlic, ginger, lemon rind and juice, cumin, curry paste and yogurt in a bowl. Season well. Place the lamb in a shallow, non-metallic bowl in a single layer. Pour the yogurt mixture over the lamb and toss to coat well. Cover and leave to marinate in the refrigerator for 24–48 hours.
Place the marinated lamb on a baking sheet lined with nonstick baking paper and cook in a preheated oven at 200°C (400°F), Gas Mark 6 for 25–30 minutes or until cooked to your liking.
Serve immediately, garnished with chopped mint and lime wedges.