Ingredients
- 2 racks of PGI Welsh Lamb, cut in half (3-4 bones per person)
- 1 large handful fresh mint
- 1 large handful fresh parsley
- 1 garlic clove, crushed
- 1 dessert spoon small capers
- 6 cornichons
- 3 tbsp olive oil
- 2 lemons (zest of 2 lemons and juice of 1 lemon)
- 1 dessert spoon Welsh Laverbread (PDO)
- 4 tbsp breadcrumbs
- 1 tbsp oil
- 15g butter
Under 30 mins
Cooking Time
20
Prep Time
4
Serves
Recipe courtesy of Food & Drink Wales.
- Preheat the oven to 200˚C / 180˚C fan / Gas 6.
- Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to rest for 5 minutes.
- Finely chop the mint, parsley, garlic and cornichons and place in a bowl. Add the olive oil, zest of 1 lemon, the lemon juice and laverbread and stir. Season to taste.
- Heat the oil in a frying pan, add the butter and leave it to melt before adding the breadcrumbs. Toss the breadcrumbs in the butter and the oil. Cook over a medium heat until crisp and golden. Remove from the heat and add the remaining zest (1 lemon).
- Divide the cutlets and serve with the dipping sauce and lemon breadcrumbs.
