Lamb cutlets with herb relish

Lamb cutlets with herb relish

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

Difficulty and servings

Moderately easy

Serves 20 with other dishes

Preperation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

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.

Per serving

204 kcalories, protein 7g, carbohydrate 1g, fat 19 g, saturated fat 6g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, June 2008.

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Difficulty and servings

Moderately easy

Serves 20 with other dishes

Preperation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Ingredients

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

FOR THE ALMOND CRUST

FOR THE HERB RELISH

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Per serving

204 kcalories, protein 7g, carbohydrate 1g, fat 19 g, saturated fat 6g, fibre 0g, salt 0.29 g

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