Place lamb cutlets in a large snap-lock bag with oil and Cajun seasoning. Toss well to coat.
Heat a large char-grill pan or BBQ over medium-high heat and cook cutlets, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
Meanwhile, add fennel seeds and salt to a mortar and lightly crush with a pestle. In small bowl combine fennel salt, garlic, coriander and yoghurt. Season with pepper and stir well.
Serve cutlets with yoghurt, coriander and lemon wedges.
Serve as an entree when entertaining.
Lamb loin chops, forequarter chops or chump chops would also work well in this recipe.
Use your choice of garnishes – mint or parsley would work well as alternative herbs.
Swap Cajun seasoning for Moroccan or Tuscan seasoning, Italian herbs, za’atar or dukkah.