Combine yogurt, crushed garlic, lemon juice, salt, and pepper in a bowl.

Coat each lamb cutlet with the yogurt mixture.

Dip the coated cutlets in dried breadcrumbs, pressing firmly to adhere.

Preheat oven to 190°C (375°F).

Refrigerate the cutlets while preparing the sauce.

Heat oil in a heavy-based pan over medium heat.

Add finely chopped onion and crushed garlic to the pan and cook until softened (about 5 minutes).

Add peeled and finely diced tomatoes, dried herbs, and white wine to the pan.

Cook gently until the sauce has cooked down and thickened.

If the sauce becomes too thick, add more wine.

Season the sauce with salt, pepper, and chopped fresh mint.

Keep the sauce warm while cooking the cutlets.

Spray both sides of the crumbed cutlets with cooking spray.

Place the cutlets on a baking sheet.

Bake in the preheated oven for 20 minutes, or until cooked to your liking.

Serve the cutlets with the fresh tomato sauce.