Method:
1 Preheat oven 200°C fan-forced. 
2 Heat oil in a frying pan over medium-high heat, add lamb cutlets and cook for 1 minute on each side to seal.  Remove from pan to cool. 
3 Combine breadcrumbs, basil, parsley, capers, lemon rind and season with salt and pepper.  Spread the mustard over both sides of the cutlets and then press into breadcrumb mixture, making sure the cutlet is evenly coated.  Transfer to a baking paper-lined oven tray and roast for 5 minutes for medium-rare or until cooked to your liking. 
4 Heat oil in a frying pan over medium heat, add potatoes and thyme and cook for 10-12 minutes or until potatoes are golden and tender. 
5 Place egg ring onto a serving plate to use as a mould. Arrange potatoes, olives and tomato in the mould. Carefully remove mould. Serve with cutlets and lemon wedge