Lamb cutlets with green yoghurt recipe

Ingredients

• 150g baby spinach
• ½ cup chopped mint
• 1 tbsp lemon juice (plus lemon wedges, to serve)
• 1 tbsp capers, chopped
• ½ cup chopped parsley
• 4 anchovies, chopped
• 1 tsp ground coriander
• 1 garlic clove, chopped
• 1 tsp extra virgin olive oil
• salt and pepper, to taste
• 1 cup Greek-style yoghurt
• 1 tbsp olive oil, for cooking
• 16 lamb cutlets