Step 1
To make the zhoug, combine the garlic, chilli, spices, parsley and coriander in a small blender. Add the lemon juice and 2 tablespoons of the oil and blend until smooth. Season with salt and pepper and set aside.
Step 2
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the zucchini and cook, turning occasionally, for 6 minutes, or until golden and lightly blistered. Remove the zucchini from the pan pan, place in a bowl and set aside, keeping the zucchini warm. Wipe out the pan with kitchen paper.
Step 3
Heat the remaining oil in the frying pan. Season the lamb cutlets with salt and pepper, add them to the pan, and cook them for 4 minutes each side, for medium. You may need to cook the cutlets in two or three batches.
Step 4
Pour half of the zhoug over the zucchini and gently toss to coat. Serve three cutlets per person, along with the zucchini, flatbreads, yoghurt, watercress and extra zhoug.
