Lamb cutlets with herb relish

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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

  jeninbrighton rated this recipe

  

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• Darren

  03 May 2011

  Darren rated and commented on this recipe

  

  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.

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• connie

  08 June 2011

  connie rated and commented on this recipe

  

  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.

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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 7.0g, carbohydrate 1.0g, fat 19.0 g, saturated fat 6.0g, fibre 0.0g, salt 0.29 g

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