Our lamb cutlets are full of flavour and are a real delight
Please see all ingredients and method at the bottom of this post
How to Make: Lamb Cutlets with a Parsley and Garlic Crust
Meat / Main
For this recipe I wanted to combine ingredients that are used in chimichurri to create a crust for the lamb. Not only does it look amazing, but it also gives us a very tender, well-cooked meat
2 lamb racks (French trimmed)
250g of bread crumbs
1/2 bunch of parsley
1/4 bunch of rosemary
1/4 bunch of mint
1 red chilli
2 garlic cloves
1 tbsp salt
1 tbsp black pepper
2 tbsp sunflower oil
Preheat the oven to 190°C. Pierce the fat side of the lamb with a sharp knife. This will help to prevent the meat from shrinking while it cooks. Sear the meat in a hot frying pan on a high heat with some oil for 2 to 3 minutes, ensuring the meat is turned with tongs until golden all over. Place in the oven for 15 minutes, and then remove the racks and let them cool.
With the help of a food processor, combine all of the other ingredients for the recipe, and mix them in the processor for around 2 minutes. After this, you should be greeted by a bright-green crumble, with an explosion of aromas and a really fresh taste.
Pour this mixture out into a baking tray, and brush the lamb with either oil or melted butter, as this will help the crust stick better to the meat. Coat the lamb with the crumble mixture in the baking tray, until it is completely covered.
All we need to do now is put the lamb back in the oven. We need to do this at 190°C for 15 minutes for a pink medium-rare result, or 20 minutes if you prefer your meat cooked medium.
I like to bring the whole rack to the table, so I can slice off the cutlets in front of my guests. At home, I keep the sides simple and serve this recipe with roasted new potatoes with butter and garlic, for example.