Herb-Crusted Lamb Cutlets with Tahini Lemon Sauce

For the Herb Crust:

• 6 Cleaver’s Organic lamb cutlets
• 1 cup panko breadcrumbs
• ¼ cup fresh parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 tbsp grated Parmesan (optional but adds extra depth)
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 egg, beaten
• ½ cup plain flour

For the Tahini Lemon Sauce:

• ¼ cup tahini
• Juice of 1 lemon
• 1 small garlic clove, minced
• 2 tbsp warm water (or more for desired consistency)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp ground cumin

1. Prepare the Herb Crust: In a bowl, mix the panko breadcrumbs, chopped parsley, rosemary, thyme, Parmesan, garlic powder, salt, and pepper. Drizzle in the olive oil and mix until the crumbs are evenly coated.
2. Coat the Lamb Cutlets: Set up a breading station with three bowls: one with flour, one with the beaten egg, and one with the breadcrumb mixture. Coat each lamb cutlet in flour, shaking off excess, then dip in the egg, and finally press into the herb breadcrumb mixture, ensuring an even coating. 
3. Cook the Lamb Cutlets: Heat a large pan over medium-high heat with a drizzle of olive oil. Cook the cutlets for about 3-4 minutes per side, or until golden brown and crisp. Let them rest for a couple of minutes before serving.
4. Make the Tahini Lemon Sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, warm water, olive oil, salt, and cumin until smooth. Adjust the consistency with more water if needed.