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roast lamb with mint sauce ingredients

Grilled Rack Of Lamb With Mango Salad And Mint Sauce

  • 2 hours
  • 4
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • LAMB
  • 2 x 8 bone racks of lamb racks, excess fat removed
  • 1 tbsp minced raw papaya
  • 1 tbsp minced garlic
  • 1 tsp minced green chillies
  • 1 tsp fennel seed powder
  • 1 tsp black pepper powder
  • 1 tsp sweet paprika
  • 3 tbsp mustard oil
  • 100 ml single cream
  • 50 ml double cream
  • 2 tbsp gram flour
  • 2 tbsp Pernod or Ricard
  • ½ nutmeg, grated
  • pinch of salt
  • 50g (2oz) butter, melted
  • MINT CHUTNEY
  • 200g (7oz) mint leaves
  • 2 tbsp red onions, chopped
  • 2 tbsp lemon juice
  • 1 green chilli
  • ½ tsp salt
  • ½ tbsp vegetable oil
  • 4 tbsp thick Greek yoghurt
  • MANGO SALAD
  • 2 green mangoes, sliced into julienne
  • sprigs of coriander
  • 1 bunch water cress
  • 1 tsp grated ginger
  • 1 tsp toasted cumin, crushed
  • 1 tbsp limejuice
  • 1 tbsp olive oil
  • ½ tsp sugar
Shop our Grass Fed Lamb

Introduction

Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.

Method

Method for lamb

  1. Whisk all the ingredients of marinade together and rub onto the lamb and set aside to marinate for 2 hours.
  2. Pre-heat the oven to 200°C/ Gas 6.
  3. Remove the lamb from the marinade and shake off excess marinade and place in a roasting tray.
  4. Cook for 5-7 minutes and baste with remaining marinade in between.
  5. Cook for further 2-3 minutes, then remove and baste with melted butter.
  6. Set aside and keep warm until ready to serve.

Method for mint chutney

  1. Bring a small pan of water to the boil then drop in the mint leaves and return to the boil.
  2. Drain and refresh in iced water and drain once more.
  3. Place into a food processor and blend to a fine puree.

Method for mango salad

  1. Mix all the ingredients together and toss to combine.

To serve

  1. Place the rack of lamb onto a plate with a good spoonful of salad and a dollop of mint chutney.

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