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Lamb cutlets with herb relish
Serves 20 with other dishes
More effort
Prep:
Cook:
These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
Skip to ingredients
- 4 x 7-8 bone racks of lambFrench trimmed
For the almond crust
- 50g blanched almond
- 1 garlic clove
- 1 tbsp Dijon mustard
For the herb relish
Nutrition: per serving
- kcal204
- fat19g
- saturates6g
- carbs1g
- sugars0g
- fibre0g
- protein7g
- salt0.29glow
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.
