Cumin and coriander crusted lamb cutlets with coriander pistou

Place cumin, coriander and fennel seeds in a mortar and pound with a pestle until crushed. Place cumin mixture in a glass or ceramic bowl with the paprika and turmeric. Add the oil and stir until a paste forms. Add the lamb and gently toss until well coated in spice mixture. Cover with plastic wrap and place in the fridge for 4 hours to develop the flavours.

Meanwhile, to make the coriander pistou, place coriander, oil, garlic, lemon rind and salt in a mortar and gently pound with a pestle until a coarse paste forms. Transfer to a bowl, cover with plastic wrap and store in the fridge until required.

Preheat a barbecue grill or chargrill pan on high. Season lamb with salt and pepper. Cook on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Serve with the coriander pistou.