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Lamb cutlets al fresco
- 2 slices of white bread
- 2 tbsp extra-virgin olive oil
- 3 racks of lamb , French trimmed
- 1 garlic clove , chopped
- 5 sprigs of flatleaf parsley , stalks discarded
- 5 sprigs of mint , stalks discarded
- 2 tbsp Dijon mustard , plus extra to serve
- mint jelly, to serve
Directions:View on BBC Good Food
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