1.Preheat oven to 200°C.
2.Bake chips following directions on packet.
3.Sprinkle lamb on both sides with combined cumin, coriander and paprika; drizzle with juice. Season.
4.Heat oil in a large frying pan over medium heat. Cook cutlets for 2 minutes each side or until cooked as desired. Cover to keep warm.
5.To make lemon sprinkle, discard flesh from preserved lemon rind and rinse under running water, pat dry. Finely chop rind; combine half in a small bowl with oil, garlic and herbs.
6.To make lemon aïoli, add remaining rind and extra lemon juice to aïoli; stir to combine.
7.Serve lamb with chips, lemon aïoli and topped with lemon sprinkle.