1. In a small bowl combine half the oil, half the garlic, and 2 tbsp Moroccan spice. Season and rub cutlets with mixture.
2. Heat a large char-grill pan or barbecue over medium-high heat and cook the lamb for 3 to 4 minutes each side, or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
3. Meanwhile, heat the remaining oil (if needed) in the same pan over medium-high heat. Add remaining garlic and fennel seeds and cook for 1 minute. Add carrots and cook for 3 to 4 minutes. Add brussels sprouts, lemon zest and juice and cook for a further 3 to 4 minutes or until tender. Season.
4. Place vegetables on a platter, sprinkle with feta and coriander and serve with lamb and Greek yoghurt on the side.