Lamb Cutlets with Yogurt & Cumin, Hasselback Potatoes

We don't often eat lamb as it's so expensive here, and is either frozen from New Zealand or fresh from Charlevoix. I'd almost forgotton how delicious lamb is, and this marinade makes the meat so tender & fragrant. I made the Hasselbacks to go with as I though my husband might turn his nose up at the moutabal. They worked very well, even though I kept peeping to see if they would open up. There are quite a few lamb recipes in Forever Summer- I'm looking forward to discovering other ways to prepare it.