Toast the sesame and cumin seeds in a small dry pan and leave to one side.

Peel the garlic cloves. Finely grate one of them into a shallow mixing bowl (big enough to hold all the lamb cutlets) and finely grate in a the zest of the lemon.

Squeeze in the lemon juice, drizzle in a little extra virgin olive oil and season well.

Halve and deseed the chilli and finely chop on a large chopping board with the remaining garlic clove.

Pick the herb leaves and add to the board along with the capers and anchovies. Chop everything together finely.

Spoon it all into a mixing bowl and stir in the red wine vinegar and enough extra virgin olive oil to loosen.

Pile the cuttles on the top of the salsa verde and flatbreads and serve sprinkled with the toasted sesame and cumin seeds.
Serve straight away.