Lamb cutlets with herb relish
By Mary Cadogan
Cooking time
Prep: 30 mins Cook: 40 minsSkill level
Moderately easyServings
Serves 20 with other dishesThese are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
Nutrition and extra info
Additional info
- Easily halved
Nutrition info
Nutrition per serving
- kcalories
- 204
- protein
- 7g
- carbs
- 1g
- fat
- 19g
- saturates
- 6g
- fibre
- 0g
- sugar
- 0g
- salt
- 0.29g
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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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.
Recipe from Good Food magazine, June 2008
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