Lamb Cutlets With Herb Relish
This elegant lamb dish features tender racks of lamb coated with a crunchy almond crust and served with a flavorful herb relish. Perfect for a special occasion or festive gathering, this recipe is sure to impress your guests with its delicious blend of savory flavors.
— Constant Cookbook
Ingredients
- 4 x 7-8 bone racks of lamb , French trimmed
- 50g blanched almonds
- 1 garlic clove
- 1 tbsp Dijon mustard
- 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
Instructions
- 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.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 20 with other dishes
Nutrition
- Calories: 204 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 7 grams protein
- Sodium Content: 0.29 milligram of sodium
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