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Season the lamb cutlets on both sides with salt and pepper.
Heat the clarified butter in a wide pan to about 350°F (175°C). When the butter is hot, carefully set the lamb in about 3 or 4 pieces at a time. You don’t want to crowd the pan, so you’ll probably have to work in batches. Fry the cutlets for 2 to 3 minutes on one side, then flip them over and fry on the other side until the lamb is cooked through and reaches an internal temperature of 145°F (63°C).
Take the lamb out of the pan and set it aside to rest while you cook the rest of the cutlets.
Once all the cutlets are cooked, mix the lemon juice with about ½ cup (120 ml) of the butter the lamb was cooked in. Feel free to adjust the lemon juice and butter amounts to taste.
Plate the lamb cutlets with Duchess Potatoes, drizzle with the lemon-butter mixture, sprinkle with parsley, and serve it forth for a meal on the Orient Express.