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.