1. Transfer lamb cutlets to a bowl. Lightly coat with olive oil and season with sea salt.
2. Grill the cutlets to your liking on a hot skillet or barbecue. Set aside on a plate to rest.
3. Meanwhile, combine all gremolata crust ingredients in a bowl.
4. To serve, brush the grilled cutlets generously with tomato chutney, then press into the gremolata to coat all sides, leaving the bone clean.
5. Serve immediately on a platter with lemon wedges.
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