Lamb cutlets with herb relish

• racks of lamb↗4 x 7-8 bone

  French trimmed

• blanched almond↗50g g
• garlic clove↗1
• Dijon mustard↗1 tbsp tbsp
• parsley↗large bunch

  (about 50g)

• mint↗good handful

  good handful

• caper↗2 tbsp tbsp
• anchovy↗3

  fillets

• garlic clove↗1
• red wine vinegar↗1 tbsp tbsp
• olive oil↗200ml ml

Step-by-step instructions

1. 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.

2. 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.