HomeLambAtul Kochhar’s Fragrant Lamb Chops & Lentil Salad Ideal for a spring dinner party, impress guests with Michelin-starred chef Atul Kochhar’s fragrant lamb chops and lentil salad. Serves 4 Ingredients For the lamb: 75g mint leaves 100g coriander leaves 1 tbsp ginger, finely chopped 4 cloves garlic, finely chopped 2 tbsp lime juice 1 tsp ground cumin, toasted 1 tbsp grated raw papaya (optional) 2 tbsp Greek yoghurt 2 tbsp vegetable oil 2 lamb racks, bones cleaned, fat removed, cut into chops a little butter and oil, to finish 1 lime, juice only For the lentil salad: 200g cooked black chickpeas 100g cooked green lentils small bunch watercress (or a gem lettuce) 1 small bunch baby red chard leaves 1 medium tomato, diced 1 medium red onion, chopped 1 medium cucumber, diced 1 tbsp chopped coriander leaves ½ tsp chopped ginger For the dressing: 3 tbsp vegetable oil 1 tsp lime juice salt and sugar, to taste 1 green chilli (optional), chopped ½ tsp cumin seeds, toasted and powdered 1 tsp chat masala (Indian spice blend) Method 1 For the marinade, place all ingredients in a blender and blend to a fine paste. Coat the lamb chops in the marinade, and refrigerate for 2-4 hours. 2 Preheat the grill to high. 3 For the salad, combine all the ingredients in a large bowl, mix well, and set aside. 4 For the dressing, combine all the ingredients in a small bowl, whisk until combined, pour over the salad, and mix well. Set aside. 5 Grill the lamb chops, turning frequently, until cooked to your liking. Baste with a little butter and oil, and squeeze over the lime juice. 6 Serve immediately, accompanied by with the lentil salad. Recipe courtesy of Atul Kochhar of Sindhu.