1 no : lamb rack chilled, about 7-8 chops
½ tablespoon : olive black pitted, chopped
2 tablespoon : curry powder West Indian
8 glove : garlic minced
2 sprig : coriander leave, fresh (Chinese parsley) chopped
1 teaspoon : peppercorn black, freshly ground
1 teaspoon : ginger ,fresh mincedThe Carrot Cardamon Chutney
120 gram : coconut meat, fresh chopped
240 gram : carrot, fresh chopped
½ no : orange juice, fresh squeeze for juice
½ teaspoon : cardamon seed crushed
2 no : chilli red, fresh
2 tablespoon : sugar
To taste : pinch salt
60 millilitre : vinegar white The Chilli Mint Chutney
240 gram : mint leave Mexican
5 sprig : onion green, fresh
¼ tablespoon : salt
1½ teaspoon : vinegar
2 teaspoon : sugar
2 no : hot chilli pepper
2 tablespoon : water |  | Click to view full screen
The Marinated Lamb
- Pre-heat a oven at 200 deg C
- Combine all ingredients (except lamb) in a mixer and blend until a paste is formed. Spread paste over meat (taking care to avoid bones) and leave to marinade in the fridge for 2 days. Remove from the marinade mixture (do not scrape). Roast, uncovered in a heavy cast iron pan, in the oven for 15 minutes. Remove and keep aside.
The Carrot Cardamon Chutney
- Place all the ingredients in a blender and puree until a smooth paste is formed. Remove and adjust seasoning with salt. Reserve.
The Chilli Mint Chutney
- Combine all the ingredients in a blender and puree until smooth. Add water if necessary to liquefy and adjust seasoning with salt. Reserve.
Serve
- Cut the roasted lamb rack, place it on the serving plate and serve it with carrot cardamon chutney and chilli mint chutney.
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