
Nutrition and extra info
- Easily halved
Nutrition: per serving
- kcal204
- fat19g
- saturates6g
- carbs1g
- sugars0g
- fibre0g
- protein7g
- salt0.29g
Ingredients
- 4 x 7-8 bone racks of lamb, French trimmed
Lamb
laamA 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
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- good handful mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 tbsp caper
Capers
kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 3 anchovy fillets
Anchovy
ann-choe-veeSilver, 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
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
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.
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