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Recipe by Mary Cadogan

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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

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• elaine

  19 February 2009

  elaine rated and commented on this recipe

  

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

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• jeninbrighton

  26 February 2009

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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

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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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