2 racks of Australian lamb cut between the bones, into chops
3 tablespoons of Tandoori paste
2 cloves of crushed garlic
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 teaspoons of French mustard
juice of 2 limes
pinch of kosher salt
cracked black pepper to taste
1 tablespoon of virgin olive oil

Mix all ingredients together until it forms a pink paste. Rub paste over the chops the day before, cover in plastic wrap and store in the fridge overnight. Place the lamb chops on a medium to low grill and turn until browned on both sides, about 2 minutes on each side. (Serves 6.)

French Lentil Salad

1 pint of French green lentils
1/3 of a small bunch of cilantro, finely chopped
½ a red onion, finely chopped
1 clove of fresh garlic, minced
½ bunch of scallions, finely sliced
red chili flakes, to taste
pinch of Kosher salt
cracked black pepper
juice of 1 lemon
2 tablespoons of olive oil
red chili puree or Sambal

Soak lentils in cold water for 2 hours, then drain. Boil in salted water until tender. Refresh lentils in cold water and drain. Place all ingredients in a bowl and mix thoroughly. Serve at room temperature with the lamb. Serves 6.

Yogurt Dipping Sauce

½ pint of Greek-style yogurt
juice of 1 lemon
kosher salt
cracked black pepper
1 clove of crushed garlic
2 tablespoons of olive oil

Mix all ingredients and serve room temperature with the lamb. Serves 6.