BBQ rack of lamb with mango chilli lime salad
A perfect combination for your next summer barbecue, the fresh salad pairs beautifully with the tender, juicy lamb.
1 rack of lamb with 6 chops (see Tips)
150g softened butter
100g mango pulp
2 cloves garlic, peeled
Salt and pepper
1 bunch parsley, washed and dried
Handful mint leaves
½ red onion, peeled
½ long red chilli
Juice of ½ lime
1. Preheat the oven to 180°C. Pick the parsley leaves and chop finely. Place onto a large dinner plate.
2. Combine the softened butter with the mango pulp, garlic, salt and pepper until smooth. Spread this thickly onto the lamb with a knife until its evenly covered, then press the lamb onto the parsley to make a green crust. Place the lamb into the hot oven and bake for 20 minutes, then remove and allow to rest for a further 10 minutes.
3. Meanwhile, prepare the salad. 'Hedgehog' a mango and remove the squares with a small sharp knife. Slice the onion finely, then rinse under hot water from the tap to remove some of the strong onion flavour. Remove the seeds from the chilli with a teaspoon and slice finely. Place all salad ingredients into a bowl with the mint leaves and lightly dress with 2 tablespoons of good quality extra virgin olive oil and lime juice. Season with salt and pepper.
4. Slice lamb into cutlets and divide onto 4 plates. Serve with the mango salad on the side.
Ask the butcher to trim the thick fat layer from the top of the lamb.
Recipe and image thanks to Australian Mangoes.