Lamb cutlets with herb relish

Lamb cutlets with herb relish

By Mary Cadogan
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(4 ratings)
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Prep: 30 mins Cook: 40 mins

More effort

Serves 20 with other dishes
These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal204
  • fat19g
  • saturates6g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.29g
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Ingredients

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

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

For the almond crust

  • 50g blanched almond
  • 1 garlic clove
  • 1 tbsp Dijon mustard

For the herb relish

  • large bunch parsley (about 50g)
    Parsley

    Parsley

    par-slee

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

  • good handful mint
    Mint

    Mint

    mi-nt

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

  • 2 tbsp caper
    Capers in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 3 anchovy fillets
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 garlic clove
  • 1 tbsp red wine vinegar
  • 200ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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kunikom
8th Jun, 2011
5.05
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.
grubbd's picture
grubbd
3rd May, 2011
3.05
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.
elainegrima
19th Feb, 2009
5.05
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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