Step 1
Prepare the aromatic sambal crust. Start by rehydrating desiccated coconut with a touch of boiling water, then blend rock salt and chilli flakes into a fine powder. Combine the coconut with the chilli salt, diced shallots, finely sliced coriander, and fresh lime juice. This creates a vibrant, textured coating that will infuse the lamb with heat and aromatics as it roasts.
Step 2
Focus on rendering and searing the lamb. Score the fat side of the French-trimmed rack in close intervals to allow the heat to penetrate. In a medium-hot pan, place the lamb fat-side down on the hob to render it until golden and crispy. Once the fat has broken down, turn up the heat to sear all sides, creating a foundational crust. Finish by basting the meat in foaming butter for extra richness.
Step 3
Apply the mustard and sambal coating. While the meat is still warm, brush a thin, even layer of Dijon mustard over the entire rack—this acts as the "glue" for your crust. Roll the lamb through the prepared sambal on a roasting tray until every nook and cranny is fully coated, ensuring maximum flavour in every bite.
Step 4
Execute the precision roast. Place the lamb on a wire rack within a roasting tray and cook in the oven for 20–25 minutes. For a perfect British medium-rare to medium finish, use a meat thermometer to ensure the internal temperature reaches 57°C. Crucially, allow the meat to rest for at least 10 minutes; this allows the juices to redistribute, ensuring the lamb is succulent and easy to carve.
Step 5
Whiz up the vibrant green chutney. While the lamb rests, combine coriander, mint, ginger, garlic, cumin seeds, lime juice, green chillies, and the flesh of a green mango in a blender. Process with a splash of water until smooth and electric green. This chutney provides a cooling, acidic counterpoint to the spiced lamb "lollipops."
