Parboil the sweet potatoes for 6-8 minutes, until just starting to soften. Drain and set aside. Heat 1 tbsp of the olive oil in a large frying pan and cook the onion over a low to medium heat for 6-8 minutes until very soft. Add the sweet potatoes and chill flakes and continue to cook until the sweet potatoes are caramelising and soft. Remove from the heat, season and toss through the parsley, then keep warm.
Spread the dukkah across a plate and toss the lamb cutlets in it, pressing down so the dukkah coats the meat. Heat the remaining 1 tbsp oil in a large frying pan and fry the lamb for 2-3 minutes on each side, depending on how pink you like it. Set aside and cover with foil to rest for 3-4 minutes.
While the lamb is resting, add the lemon juice to the labneh and stir well to combine. Top with the pistachios and pomegranate seeds.
Serve the lamb with the sweet potatoes and labneh on the side.