Grilled rack of lamb with mango salad and mint chuntey

Grilled rack of lamb with mango salad and mint chuntey

Serves 4

Preparation Method

For the lamb, place the following ingredients into a bowl and mix well: 1 tablespoon of finely chopped raw papaya, 1 tablespoon of finely chopped garlic, 1 teaspoon of finely chopped green chilli, 1 teaspoon of ground fennel seeds, 1 teaspoon of freshly ground black pepper, 1 teaspoon of sweet paprika, 3 tablespoons mustard oil (available from some supermarkets and Asian grocers), 100ml single cream, 55ml double cream, 2 tablespoons of gram flour (also called chickpea flour, available from some supermarkets and Asian grocers), 2 tablespoons of pastis, ½ a grated nutmeg and a pinch of salt. Rub the marinade onto 2 x 8-bone racks of lamb (excess fat removed) to coat all over, then place into a large dish and set aside to marinate for two hours.

Preheat the oven to 200ºC/400ºF. Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for 10 minutes, then baste with the remaining marinade. Return to the oven for a further 5 minutes, or until the lamb is cooked to your liking. Drizzle over 50g of melted butter and set aside in a warm place.

Mint Chutney

For the mint chutney, bring a small pan of water to the boil. Add 200g of fresh mint leaves and return to the boil. Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again. Place the mint leaves into a food processor along with 2 tablespoons of finely chopped red onion, 2 tablespoons of lemon juice, 1 chopped green chilli (seeds removed), ½ teaspoon of salt, ½ tablespoon of vegetable oil and 4 tablespoons of Greek-style yoghurt. Blend until smooth.

Mango Salad

For the mango salad, place the following ingredients into a bowl and stir: 2 finely sliced green mangoes, a small handful fresh coriander, a handful of watercress, a 2.5cm piece of grated root ginger, 1 teaspoon of toasted crushed cumin seeds, 1 tablespoon of lime juice, 1 tablespoon of olive oil and ½ teaspoon of sugar.

To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney.