In a microwave safe container cook potatoes for 3-4 minutes on HIGH (100%) or until nearly tender. Lightly spray a large char-grill pan with oil and heat over medium-high heat. Cook potatoes for 5-6 minutes or until tender and lightly charred. Set aside to keep warm.

Meanwhile, place breadcrumbs in a large shallow bowl. Place flour on a large plate and season. Place eggs in a separate shallow bowl. Working with 1 lamb cutlet at a time, coat in flour, shaking off any excess. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate lined with baking paper. Repeat with remaining cutlets.

Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb cutlets, in batches, for 3-4 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set cutlets aside on a plate lined with kitchen paper.

In a large bowl combine cabbage, carrot, onions and currants. Season, drizzle with extra oil and half the lemon juice and toss well to coat.

In a small bowl combine mayonnaise, garlic, lemon zest and remaining juice and parsley. Season and stir well to combine.

Serve cutlets with potatoes, slaw, aioli, lemon wedges and parsley leaves.