Tandoori lamb chops

Cut the rack of lamb into 4 pieces and add to a bowl with the tandoori marinade. Mix until each chop is generously coated, then cover and set aside in the fridge for 2 hours. Preheat the oven to 220ºC, gas mark 7.

Put the lamb chops onto a wire rack with an oven tray below it and roast in the oven for 8 minutes. Turn the chops and roast for a further 8 minutes, until they are golden brown, lightly charred and the juices run clear. Remove from the oven and rest for at least 8 minutes.

Meanwhile, make a salad by combining the sliced onion, coriander, ginger, lemon juice and a pinch of salt in a bowl and serve alongside the lamb.