Lamb cutlets with herb relish

Lamb cutlets with herb relish

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 20 with other dishes

These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
204
protein
7g
carbs
1g
fat
19g
saturates
6g
fibre
0g
sugar
0g
salt
0.29g

Ingredients

  • 4 x 7-8 bone racks of lamb, French trimmed

For the almond crust

  • 50g blanched almonds
  • 1 garlic clove
  • 1 tbsp Dijon mustard

For the herb relish

  • large bunch parsley (about 50g)
  • good handful mint
  • 2 tbsp capers
  • 3 anchovy fillets
  • 1 garlic clove
  • 1 tbsp red wine vinegar
  • 200ml olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/fan 160C/gas 4. Put the almonds and garlic in a food processor and process to a rough paste. Brush the fat side of the racks with a little mustard, then press the almond crust onto it. Roast for 30-40 mins until the lamb is browned on the outside and pink inside. Leave to cool, then wrap in foil and chill for up to 24 hrs.
  2. Put all the herb relish ingredients in the food processor and process to a rough paste. Pour into a small bowl. When ready to serve, cut the lamb between the bones into little cutlets and arrange over a platter. Spoon a little herb relish onto each or serve separately in a small bowl.

Recipe from Good Food magazine, June 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kunikom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't put any crust on lamb but the relish made this dish really nice. Served the lamb with some salad. This relish can be a good dressing too.

grubbd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The herb relish is really tasty. I personally wouldn't bother with the crust, tasty enough but I didn't really feel it added that much. Especiall when lamb is so good at this time of year.

elainegrima's picture
  • 1
  • 2
  • 3
  • 4
  • 5

such a simple recipe, but excellent taste... you wouldn't believe it!!!! I am using as a side salad with some lamb.

Questions

Tips