Step 1 Cut your lamb racks into 4 pieces and add to a mixing bowl along with your jar of Gymkhana’s Classic Tandoori Marinade.

Step 2 Mix until each chop is generously coated, then set aside for 2 hours.

Step 3 Preheat the oven to 220C.

Step 4 Place the lamb chops onto a wire rack with an oven tray below and roast in the oven for 8 minutes.

Step 5 Turn the chops and roast for a further 8 minutes, until they are golden brown, lightly charred and the juices run clear.

Step 6 Remove from the oven and rest for 8 minutes.

Step 7 Serve with coriander and mint chutney, and a salad made with the sliced onions, chopped ginger, coriander and dressed with salt and lemon juice.