Zest the lemon, then carefully segment out the pieces.
Sprinkle lemon segments well with sugar and salt and set aside to pickle while you crumb the lamb cutlets. Be sure to save any lemon juice to use as salad dressing.
Smear the cutlets liberally with Dijon mustard.
Whisk together eggs and milk in a large bowl. Place flour in another large bowl.
In a third large bowl mix together the breadcrumbs, parmesan, lemon zest and parsley.
Dip the cutlets in flour and shake off any excess, then dip into the egg mixture and finally into the breadcrumb mix, making sure to press the breadcrumbs into the lamb so that you get a nice even layering and no gaps.
Place kipfler potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until tender. Rinse under cold running water afterwards and drain well.
To cook the cutlets, heat half the butter in a fry pan over medium-high heat and add in the sprig of rosemary and three pieces of garlic. Once the butter is melted, cook 3 cutlets at a time for 2-3 minutes on each side until golden brown and medium rare. Pour out the butter, wipe out the fry pan and start again using the remaining butter to cook the last 3 cutlets. Use the same sprig of rosemary and add 3 new pieces of garlic.
To create the salad, mix the pickled lemon segments and rocket leaves and dress with lemon juice, olive oil, salt and pepper.
Toss cooked potatoes in a bowl with the chives and red wine vinegar. Season with extra salt and pepper if needed.
Place cutlets (two in the shape of a heart if you wish) with servings of salad and potatoes.
