Method

1. Preheat the oven to 200°C/400°F.
2. Drizzle the lamb cutlets with olive oil and sprinkle a pinch of salt, black pepper, chili and thyme over it. Give the cutlets a good rub to massage in the flavors and set side. (wear gloves to avoid contact with the chili). Cling wrap and chill.
3. Cut baby potatoes in chunks (half or quartered).
4. In a roasting tray place the baby potatoes and sprinkle crushed coriander seeds, cinnamon, salt and crushed pepper. Drizzle over with olive oil and toss to coat the potatoes and then roast for 20 minutes at 200˚C. Take out of the oven and set aside.
5. While the potatoes are roasting, in a grill pan on high heat, grill the lamb for 4 minutes, turn the lamb over, grill again for 3-4 more minutes on the other side and once done, set aside.
6. Drain any extra oil/fat and using the same grill pan, add garlic, rosemary, lemon juice, stock and deglaze the pan over high heat while stirring and scraping the brown bit off the pan.
7. Take the sauce off the heat, strain the sauce and whisk in the butter until combined.
8. Serve the sauce on the side or pour over the chops with the roasted potatoes.