Herby lamb cutletsby Ted Rayner |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| rack of lamb; 25g fresh breadcrumbs; 1 tbsp finely chopped rosemary; 1 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh mint; 1 tbsp pine nuts, roughly chopped |
| Recipe Method |
| Mix together all the herbs, breadcrumbs and pine
nuts. Season to taste. Place the lamb in a roasting tin, ribs down, and press the crumb mixture over the fat. Roast in a preheated oven - 190c, Gas 5 - for about 30 minutes. Allow to rest for 10 minutes before slicing into cutlets. |
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