Finger licking lamb with mint and laverbread dipping sauce
The best way to eat these lamb racks is to cut them into cutlets, dip in the laverbread and herb sauce followed by the lemon crumbs. Enjoy!
Serves: 4 Prep: 20 minutes Cook: 20 minutes
Ingredients
2 racks of lamb (cut in half, 3-4 bones per person)
1 large handful fresh mint
1 large handful fresh parsley
1 clove garlic, crushed
1 dessert spoon small capers
6 cornichons
3 tbsp olive oil
Zest of 2 lemons and juice of 1 lemon
1 dessert spoon laver bread
4 tablespoons breadcrumbs
1 tablespoon oil
15 g butter
Method
Preheat the oven to 200ºC/400ºF/Gas mark 6.
Score the fat on the lamb and season well. Sear in a hot non stick pan until golden and place in the oven for 15 minutes. Remove from the oven and allow to rest for 5 minutes.
Finely chop the mint, parsley, garlic and cornichons. Add the olive oil, zest of 1 lemon, lemon juice and laver bread and stir. Season to taste.
Heat the oil in a frying pan and add the butter, leave to melt before adding the breadcrumbs and toss in the butter and oil. Cook over a medium heat until crisp and golden. Remove from the heat and add the zest of a lemon.
Divide the cutlets and serve with the dipping sauce and lemon breadcrumbs.