LAMB CUTLETS WITH HERB RELISH

Lamb cutlets with herb relish image

These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.

Provided by Mary Cadogan

Time 1h10m

Yield Serves 20 with other dishes

Number Of Ingredients 11

Ingredients

4 x 7-8 bone racks of lamb , French trimmed
50g blanched almond
1 garlic clove
1 tbsp Dijon mustard
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

Steps:

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.

Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 7 grams protein, Sodium 0.29 milligram of sodium