Grilled rack of lamb with mango salad and mint chutney Recipe

Grilled rack of lamb with mango salad and mint chutney Recipe

  • 1 tbsp finely chopped raw papaya
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped green chilli
  • 1 tsp ground fennel seeds
  • 1 tsp freshly ground black pepper
  • 1 tsp sweet paprika
  • 3 tbsp mustard oil (available from some supermarkets and Asian grocers)
  • 100ml/3½fl oz single cream
  • 55ml/2fl oz double cream
  • 2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers)
  • 2 tbsp pastis
  • ½ nutmeg, grated
  • pinch salt
  • 2 x 8-bone racks of lamb, excess fat removed
  • 50g/2oz butter, melted
  • 200g/7oz fresh mint leaves
  • 2 tbsp finely chopped red onion
  • 2 tbsp lemon juice
  • 1 green chilli, seeds removed, chopped
  • ½ tsp salt
  • ½ tbsp vegetable oil
  • 4 tbsp Greek-style yoghurt
  • 2 green mangoes, finely sliced
  • small handful fresh coriander
  • handful watercress
  • 2.5cm/1in piece root ginger, grated
  • 1 tsp toasted cumin seeds, crushed
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp sugar
  1. For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours.
  2. Preheat the oven to 200C/400F/Gas 6.
  3. Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place.
  4. For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil.
  5. Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again.
  6. Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth.
  7. For the mango salad, place all the mango salad ingredients into a bowl and stir.
  8. 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.
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