Cook the spaghetti in salted water until al dente.
While the pasta cooks, heat two tablespoons of extra virgin olive oil in another pan.
Add the ground lamb, garlic, dill, coriander and cayenne to the hot oil. Sprinkle generously with salt and pepper. Cook, stirring occasionally, until the lamb is well browned.
Meanwhile, drain the spaghetti and toss with the remaining extra virgin olive oil.
To the lamb in the pan, stir in the sun-dried tomatoes, olives, capers and sun-dried tomato oil. Cook just until heated through. Taste and add more salt and pepper, if needed.
Add the cooked spaghetti to the lamb. Toss to blend.
Squeeze the lemon juice directly over the cooked dish. Toss a few more times.
Garnish the spaghetti with lemon garlic sauce with parsley and serve with hot toast.