Mix the water and the 200g of salt and soak the carrot batons and baby onions for 30 minutes. Remove from the salted water and refresh under cold running water for about 15 minutes, and discard the salted water.
Bring another litre of water, table salt, vinegar, konbu, coriander seeds and the pepper corns to a simmer, till the sugar has dissolved, remove from the heat and allow to cool.
Marinate the Lebanese cucumber, baby onions, olives and carrot batons in the pickling liquid for at least 72 hours.
Finely chop the fresh herbs and then add, along with the rest of the ingredients, to the robot chef, blend to a paste, and check the seasoning.
Trim and clean the lamb cutlets, marinade for 18 hours.
Make the labneh with freshly chopped mint and coriander.
Wipe off all the marinade from the lamb cutlets, grill the cutlets and serve with some mixed pickle, the mint and coriander labnah.