Cumin Crumbed Lamb Cutlets

Season the lamb cutlets on both sides with sea salt, black pepper, and half of the ground cumin; let them rest for 5 minutes.

In a shallow bowl, whisk together the plain flour, the remaining ground cumin, and fine sea salt until evenly combined.

Place the beaten eggs in a second shallow bowl and the panko breadcrumbs in a third bowl.

Working one cutlet at a time, dredge it in the flour mixture, turning to coat all sides, then shake off any excess flour.

Dip the floured cutlet into the beaten eggs, allowing excess to drip back into the bowl, and immediately press it into the panko breadcrumbs, ensuring a firm, even coating.

Arrange the crumb‑coated cutlets on a plate and keep them refrigerated for 10 minutes to help the crust set.

Heat a generous splash of olive oil in a large frying pan over medium‑high heat (about 350°F / 350°F).

When the oil shimmers, add the cutlets in batches, being careful not to overcrowd the pan; fry for 2–3 minutes per side, adjusting the time for thickness, until the crust is golden brown and the meat reaches an internal temperature of 145°F (145°F) for medium‑rare.

Transfer the cooked cutlets to a tray set on a rack, covering loosely with foil to keep warm while you finish the remaining batches.

Taste the finished cutlets and add a pinch of extra salt if desired.

While the cutlets rest, whisk the yoghurt dipping sauce ingredients together if you have not done so already.

Serve the lamb cutlets hot, accompanied by the lemon‑coriander yoghurt dip and a simple potato salad on the side.