Atul 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

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)

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.

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