Ingredients: - 
8 Trimmed Lamb Cutlets
2 tsp ground cumin
3 tsp paprika
1 1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
2 garlic cloves, finely chopped
100ml extra virgin olive oil
1/4 cup (60ml) lemon juice, plus extra juice and wedges to serve
1/3 cup finely chopped coriander leaves, plus extra sprigs to serve  
METHOD: - 
Combine spices, garlic, olive oil, lemon juice, coriander leaves and 2 tsp black pepper in a bowl. Add lamb and toss to coat well. Cover and chill for 2 hours.
Before cooking, return lamb to room temperature.
Heat 1 Tbsp oil in a frypan over medium heat. Cook half the lamb for 2 minutes each side for medium-rare or until cooked to your liking, then set aside. Wipe pans clean. Heat remaining 1 Tbsp oil and cook remaining lamb - 
To serve, place on a platter, with a bowl of sour cream and top with coriander sprigs, drizzle with lemon juice and any cooking juices, and garnish with lemon wedges, and a selection of your favourite vegetables.