Atul Kochhar served up tasty chettinad lamb chops with salad on James Martin’s Saturday Morning.

The ingredients are: 2 Lamb Racks, cut into double bone chops, 4 tbsp Dijon mustard paste, 3 tbsp Chettiar Spice Powder, Avocado or safflower oil for basting, 8 Baby gems to grill and 2 lemons.

For the salad: 2 tbsp coconut oil, ½ tsp black mustard seeds, 10 curry leaves, chopped, 1 inch of ginger, grated, 1 lemon, juiced, Salt & Pepper, Heritage tomatoes – cut into wedges, 2 red onions, sliced, 1 medium cucumber, sliced, 1 avocado, stone removed, peeled, sliced and 2 tbsp chopped coriander leaves.

For the Chettiar Spice Mix:
Sauté and pan-roast the following ingredients and make a spice blend:

2 tbsp coconut oil, 1 teaspoon avocado or safflower oil, 2 nos dry red chillies, 2 nos Kashmiri red chillies, 3 tablespoons coriander seeds, 1 tablespoon cumin seeds, 2 tablespoons fennel seeds, 1 teaspoon pepper corns, 1 one-inch cinnamon, 4 nos cloves, 4 nos cardamom, 1 no mace, 1 no star anise, ½ teaspoon stone flower, 1 teaspoon poppy seeds and 20 Curry Leaves.

See recipes by Atul in his book titled: Atul’s Curries of the World available from Amazon now.