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


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


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.