Grilled rack of lamb with mango salad and mint chutney recipe
 1 tbsp finely chopped raw papaya1 tbsp finely chopped garlic1 tsp finely chopped green chilli1 tsp ground fennel seeds1 tsp freshly ground black pepper1 tsp sweet paprika3 tbsp vegetable oil100ml/3½fl oz single cream55ml/2fl oz double cream2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers)2 tbsp pastis½ nutmeg, gratedpinch salt2 x 8-bone racks of lamb, excess fat removed50g/2oz butter, melted 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 leaves2 tbsp finely chopped red onion2 tbsp lemon juice1 green chilli, seeds removed, chopped½ tsp salt½ tbsp vegetable oil4 tbsp Greek-style yoghurt 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 slicedsmall handful fresh corianderhandful watercress2.5cm/1in piece root ginger, grated1 tsp toasted cumin seeds, crushed1 tbsp lime juice1 tbsp olive oil½ tsp sugar 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 Method 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.