Pre-heat the oven broiler to 200°C.
Place the lamb cutlets on a plate and sprinkle them with plain flour to fully coat them. Season with Himalayan salt.
Heat up the olive oil in an oven-proof frying pan over medium high heat, then add the lamb cutlets to the pan and fry for 1 minute per side to sear.
Remove the cutlets from the pan and place them on a clean plate or chopping board.
Mix the Dijon mustard and oil in a small bowl.
Using a brush or a spoon coat the lamb cutlets with the mustard and olive oil mixture. Then press the Smoky Almond Dukkah firmly onto the lamb to coat all sides.
Return the cutlets to the oven-proof frying pan and place it in the oven for 4-5 minutes or until cooked to your liking. Rest the meat by covering it with a lid for 5 minutes before serving.
