Mango pickle butter roasted lamb with roti

Ingredients

• 18 lamb cutlets (about 1kg),
• French-trimmed, at room temperature
• 1 tbsp neutral-flavoured oil
• Warm roti and toasted shredded coconut, to serve
• Mango pickle butter
• 125 gm unsalted butter, at room temperature
• 60 gm (1/4 cup) Indian hot mango pickle
• 2 garlic cloves, crushed
• 2 tbsp finely chopped coriander, plus extra to serve

Instructions

1. 1

   1: For mango pickle butter, combine all ingredients in bowl and season.

2. 2

   2: Season lamb cutlets. Heat oil in a large ovenproof frying pan over medium-high heat. Add lamb and cook, in batches, until golden and cooked to your liking (3 minutes each side for medium). Drain off excess fat and wipe pan clean. Add mango pickled butter to pan and stir over low heat until melted.

3. 3

   3: Arrange lamb on a serving platter; drizzle with mango pickle butter, scatter with extra coriander and shredded coconut and serve with roti on the side.