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Lamb cutlets with herb relish

Lamb cutlets with herb relish

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal204
fat19g
saturates6g
carbs1g
sugars0g
fibre0g
protein7g
low insalt0.29g
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Ingredients

  • 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

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 4 out of 5.4 ratings
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