Season the lamb cutlets with salt and EVOO. Add the cutlets to a hot grill pan or BBQ. Cook for about 2 minutes each side.
Meanwhile, to make the Yoghurt sauce, in a mixing bowl add yoghurt, paprika, cumin, EVOO, a squeeze of lemon and salt. Mix to combine.
To make the burnt butter sauce, in a hot pan, melt butter and cook until just golden. Add a squeeze of lemon.
For the Herb sauce, blend together herbs, anchovies and EVOO.
To serve, on a platter add cutlets. Top with a spoonful of each sauce onto the cutlet.
Wine Match: Berrigan Sauvignon Blanc 2017 & Watershed Shades Merlot 2016
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