Ingredients
The following ingredients have 20 Servings
- 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
Instruction
- 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.
