Lamb cutlets al fresco

Lamb cutlets al fresco

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

Cook: 50 mins - 1 hr Including roasting


Serves 6
A delicious and easy picnic treat

Nutrition and extra info

Nutrition: per serving

  • kcal276
  • fat15g
  • saturates6g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein28g
  • salt0.77g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 slices of white bread
  • 2 tbsp extra-virgin olive oil
  • 3 racks of lamb, French trimmed



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 garlic clove, chopped
  • 5 sprigs of flatleaf parsley, stalks discarded



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 5 sprigs of mint, stalks discarded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp Dijon mustard, plus extra to serve
  • mint jelly, to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Preheat the oven to fan 200C/ conventional 220C/gas 7. Lay the slices of bread on a baking sheet and bake for 8-10 minutes until toasted. Meanwhile, rub olive oil all over the racks of lamb, season generously with salt and pepper, then stand them in a roasting tin.

  2. Take the bread out of the oven and put the lamb in. Roast the lamb for 10 minutes, then set aside for about 5 minutes to cool. While you’re waiting, break the toasted bread into a food processor, add the garlic, parsley and mint and season with salt and pepper. Chop until you have coarse crumbs, then tip into a wide, shallow dish.

  3. When the lamb is cool enough to handle, spread mustard on the meaty sides, bottoms and ends. Hold a rack by the bones and sit it in the herby crumbs, then scoop up handfuls of crumbs and press them over the mustard. Repeat with the other 2 racks (you may have some crumbs left over, but you need this many to be able to scoop them up).

  4. Roast the 3 racks of lamb, meaty side uppermost, for 20 minutes. If the crumbs begin to scorch, cover loosely with foil. Remove from the oven and leave to cool.

  5. For a picnic, roast the lamb up to 6 hours ahead. When cold, separate into cutlets (this is simplicity itself, as the bones provide guidelines) and carefully wrap them in foil. Don’t forget to take jars of mustard and mint jelly to serve with the lamb.

Ads by Google

Comments, questions and tips

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

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…