You know how expensive it is to have those tiny lamb cutlets in the restaurant! You can do it yourself for a fraction of the cost. Matter of fact, I picked up this rack of lamb, trimmed and all, for what one would pay for a plate of triple cutlets in the restaurant.
And the cooking part is simplicity in itself. I've seen chefs do variations of this dish numerous times on the telly that it's a cinch doing it oneself. This is my take on the herbal lamb cutlets.