Spring Has Sprung with Australian Mangoes

Spring Has Sprung with Australian Mangoes

BBQ Rack of Lamb with Chilli Lime Salad

4 serves
15 mins prep time
20 mins cooking time



1 rack of lamb with 6 chops*

150g softened butter

100g mango pulp

2 cloves garlic, peeled

Salt and pepper

1 bunch parsley washed and dried

3 mangoes

Handful mint leaves

½ red onion, peeled

½ long red chilli


*Ask the butcher to trim the thick fat layer from the top of the lamb.



Pre heat the oven to 180°C

Pick the parsley leaves and chop finely with a sharp knife. Place onto a large dinner plate

Combine the softened butter with the mango pulp, garlic, salt and pepper until smooth

Spread this thickly onto the lamb with a knife until it's 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

While the meat is resting prepare the salad. Hedgehog a mango and remove the squares with a small sharp knife

Slice the onion as finely as possible 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 as finely as you can

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 season with salt and pepper

Slice the lamb into cutlets and divide onto 4 plates. Serve with the mango salad on the side