Takes: 50 mins + marinating
Cals per serving: 263
Fat per serving: 14g
Two 500g racks of lamb, trimmed (ask butcher to remove excess fat)
2 Large mild red chillies, halved and deseeded
For the marinade
3tbsp grated fresh ginger
5 garlic cloved, crushed
2 red chillies, deseeded and chopped
3tbsp mango chutney
3tsp garam masala
4tbsp natural yoghurt
For the spiced mash potato
750g ready-made mash
1 finely chopped red onion
1/2tsp sea salt
2 garlic cloves, crushed
1tbsp freshly grated ginger
1tsp cumin seeds, lightly crushed
1/4 tsp dried chillies, crushed
- Preheat the oven to 220C/425F/gas 7. Score the fat of the lamb, going through into the meat a little. Combine the marinade ingredients and spread all over the lamb. Marinate in the fridge for 1 hr, or preferably overnight.
- Place the lamb in a roasting tin and roast for 15 mins per 450g for pink, or 20 mins per 450g for well done. Add the chillies to the roasting tin for the last 10 mins of cooking. Allow to rest for 10 mins before serving.
- To make the mash, heat ready-made mash according to packet instructions, whilst the lamb has 10 mins to go. Meanwhile, melt 50g butter in a pan, then add 1 finely chopped red onion and 1/2tsp sea salt. Cook gently for 10mins until softened and lightly coloured. Stir in 2 crushed garlic cloves and 1tbsp freshly grated ginger; cook for 2 mins. Add 1tsp light crushed cumin seeds, 1/4 tsp crushed dried chillies and 1/4tsp turmeric.