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Lamb Cutlets With Herb Relish

Nutrition per serving    (USDA % daily values)
CAL
587
FAT
160%
CHOL
66%
SOD
10%

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Ingredients for 20 servings

200.0ml olive oil

FOR THE ALMOND CRUST

1.0 tbsp Dijon mustard

FOR THE HERB RELISH

1 garlic clove

3 anchovy fillets

1.0 tbsp red wine vinegar

4 x 7-8 bone racks of lamb , French trimmed

2.0 tbsp capers

good handful mint

large bunch parsley (about 50g)

50.0g blanched almonds

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