Directions

1. Season the lamb cutlets with salt, pepper and half the cumin.
2. Combine flour, remaining cumin and fine salt in a shallow bowl, mix well to combine.
3. Place eggs in a shallow bowl and panko in a third shallow bowl.
4. Dip cutlets into flour, turning to coat completely, then shake off excess.
5. Dip into egg, allowing excess to drip off, then dip into breadcrumbs and press down on breadcrumbs to coat firmly.
6. Place crumbed cutlets on a plate.
7. Combine yoghurt, coriander and mustard in a small bowl. Season with salt to taste.
8. Zest the lemon and juice 1 half. Add to yoghurt and mix well.
9. Heat oil in a large frying pan on medium high heat.
10. Cook cutlets in batches, based on their thickness (thicker cuts will need longer to cook) for 2-3 minutes each side, until golden brown.
11. Transfer to a tray with a rack and keep warm while cooking remaining cutlets.
12. Season cutlets with salt. Serve with yoghurt dipping sauce and a simple potato salad on the side.