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.
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Difficulty and servings
Serves 20 with other dishes
Preparation and cooking times
Prep 30 mins
Cook 40 mins
- 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.
- 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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http://www.bbcgoodfood.com/recipes/6496/
Difficulty and servings
Serves 20 with other dishes
Preparation and cooking times
Prep 30 mins
Cook 40 mins
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
Per serving
204 kcalories, protein 7g, carbohydrate 1g, fat 19 g, saturated fat 6g, fibre 0g, salt 0.29 g




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19 February 2009
elaine rated and commented on this recipe
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26 February 2009
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