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Lamb cutlets with herb relish

You will need to order these racks from your supermarket or butcher in advance. They make a great centrepiece for any celebratory meal and are very easy to eat as the little bone attached to each cutlet makes a perfect handle.

Dish Details:


INGREDIENTS:

Lamb cutlets4 x 7-8 bone racks of lamb, French-trimmed

FOR THE ALMOND CRUST
50g/2oz blanched almonds
1 garlic clove
1 tbsp Dijon mustard

FOR THE HERB RELISH
large bunch parsley (about 50g/2oz)
good handful mint
2 tbsp capers
3 anchovy fillets
1 garlic clove
1 tbsp red wine vinegar
200ml/7fl oz olive oil


PREPARATION:
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.


PREP/COOK
INFORMATION:

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 20

Source: Good food magazine June 2008

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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