Lamb cutlets with herb relish

recipe

Lamb cutlets with herb relish

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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.

Ingredients

4 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

Serves: 20 Preparation: 30 Cook Time: 40 Total Time: 70min

Directions

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Heat oven to /fan /gas 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 - mins until the lamb is browned on the outside and pink inside. Leave to cool, then wrap in foil and chill for up to 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.

Source: Good food magazine June 2008