Preheat the oven to 120°C.
Place ciabatta, lemon rind, capers, anchovies, onions, and olives on a baking sheet and dry in the oven for two hours.
Process the dried mixture with parsley and basil in a food processor until fine breadcrumbs form.
Increase oven temperature to 180°C.
Season lamb and sear in a hot, oiled frying pan for two minutes on the fat side.
Brush the lamb with mustard, coat in the herb crust, and bake in a shallow dish for 12 minutes.
Remove the lamb from the oven and set aside to rest.
Sauté pancetta and artichoke wedges in a pan and season well.
Stir in courgettes, fava beans, mint, and a splash of warm beef stock.
Cut lamb into cutlets and serve on a bed of the vegetable mixture with reduced beef stock drizzled around.