Madras basted lamb cutlets with a minted honey & yoghurt dip

According to Ayurveda, the garlic found in Patak's Madras Paste helps this lamb cutlets recipe stimulate the nervous, respiratory, digestive and circulatory systems. Even a small amount of this powerful, rejuvenating herb will help detoxify your blood and lymphatic system.

Serves: 4

What you need:

2 racks of lamb, trimmed
4 tbsp Patak's Madras Paste
2 tbsp oil
Small handful mint leaves, picked
100g Greek style yogurt
Runny honey, to taste
Salt and pepper

What you do:

Rub the Patak's Madras paste into the racks of lamb. Leave to marinate for at least one hour, or overnight if possible and then refrigerate.
When ready to cook, sear the racks of lamb over a high heat to seal the meat and render down any fat on its surface. You don't want it to cook through totally, just sear.
When seared place in a roasting tin in a 200°c preheated oven and cook for 20-25 minutes until medium rare. They should feel quite firm and springy to the touch. Remove from the oven and rest for 10 minutes.
Meanwhile make the dip. Finely chop the mint leaves, add to the yogurt and add the runny honey to taste. Season with salt and pepper.
When rested, carve into cutlets and serve with the minted yogurt dip.