Ingredients

• 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 vegetable oil
• 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

Directions

• 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.
• Preheat the oven to 200C/400F/Gas 6.
• 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.
• For the mint chutney
• bring a small pan of water to the boil. Add the 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 with the remaining mint chutney ingredients and blend until smooth.
• For the mango salad
• place all the mango salad ingredients into a bowl and stir.
• 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.