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 for lamb
Whisk all the ingredients of marinade together and rub onto the
lamb and set aside to marinate for 2 hours.
Pre-heat the oven to 200°C/ Gas 6.
Remove the lamb from the marinade and shake off excess marinade
and place in a roasting tray.
Cook for 5-7 minutes and baste with remaining marinade in
Cook for further 2-3 minutes, then remove and baste with melted
Set aside and keep warm until ready to serve.
Method for mint chutney
Bring a small pan of water to the boil then drop in the mint
leaves and return to the boil.
Drain and refresh in iced water and drain once more.
Place into a food processor and blend to a fine puree.
Method for mango salad
Mix all the ingredients together and toss to combine.
Place the rack of lamb onto a plate with a good spoonful of
salad and a dollop of mint chutney.