Grilled rack of lamb with mango salad and mint chutney



For the lamb

For the mint chutney

For the mango salad


  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.