Name: Lamb cutlets with herb relish
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 20 with other dishes
Cuisine: French
Ingredients: 4 x 7-8 bone racks of lamb French trimmed; 50g blanched almond; 1 garlic clove; 1 tbsp Dijon mustard; large bunch parsley (about 50g); good handful mint; 2 tbsp caper; 3 anchovy fillets; 1 garlic clove; 1 tbsp red wine vinegar; 200ml olive oil

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Lamb cutlets with herb relish

Lamb cutlets with herb relish

Mary Cadogan

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Serves 20 with other dishes

More effort

Prep: 30 mins

Cook: 40 mins

A star rating of 3.4 out of 5.5 ratingsRate

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

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

4 x 7-8 bone racks of lamb

French trimmed

For the almond crust

50g blanched almond
1 garlic clove
1 tbsp Dijon mustard

For the herb relish

large bunch parsley

(about 50g)
good handful mint
2 tbsp caper
3 anchovy

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

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Nutrition: per serving

kcal204
fat19g
saturates6g
carbs1g
sugars0g
fibre0g
protein7g
salt0.29g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, June 2008

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A star rating of 3.4 out of 5.5 ratings

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