A lovely recipe for Easter Sunday lunch.
We’ve taken to visiting our local butcher every Thursday (who incidentally we totally recommend as he does mail order – see The Thoroughly Wild Meat Company) and asking for his week’s recommendation for a treaty Sunday lunch.
We have had some seriously delicious meals as a result, one of which we can’t resist passing on to you as it is seasonal, easy, quick and super tasty and you can use produce from your garden to accompany it. We’ve been serving it with the last of our chard and minted boiled new potatoes covered in lashings of melted butter.
Herb crusted lamb cutlets ready to go in the oven
Serves 4
Ingredients
- 2 x 8 bone racks of lamb
- 6 tbsp of chopped herbs: we picked a selection of mint, parsley, rosemary and thyme
- 50g fresh white breadcrumbs minus the crust
- 25g grated parmesan
- Seasoning to taste
- Zest of 1 lemon
- Olive oil
- 1 whole garlic chopped in half through its “waist”, skin on
Method
- Heat the oven to 200ºC.
- To make the crust, blitz the breadcrumbs, lemon zest, herbs and parmesan in a food processor with a tbsp of good quality olive oil and seasoning to taste. It should turn into a thick green paste.
- Apply the crust to the skin of the lamb. (You can sear and brown the fat of the lamb first in a hot frying pan, but if you want to save time, it doesn’t matter if you don’t.)
- Place upright on an oiled baking tray, together with the whole garlic slices and roast for 20 minutes depending on how rare you like your meat and how ‘hot’ your oven cooks.
- Allow to rest covered loosely in foil for the same amount of time you’ve cooked it. This allows the juices to return into the meat.
Tip: You can serve up the cooked garlic halves separately on a dish – those who like garlic can then be left to squeeze out the quantity they prefer from the bulb.
Herb crusted lamb cutlets finished off in the oven and ready to eat
