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Tamarind, the first Indian restaurant in the UK to be awarded a Michelin star, is one of only five Indian restaurants in the UK and Europe to hold this prestigious award. Head chef Alfred Prasad's cuisine is known for his creativity and panche with traditional Indian flavours and is touted by foodies for pushing boundaries. Now you can enjoy some of Tamarind's delicious offerings right in your own kitchen.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4

Ingredients:

1 rack of lamb

2 tablespoons Olive oil                          

¼ teaspoon Turmeric powder                 

2 garlic cloves, chopped

¼ teaspoon chilli powder                                   

1 lemon

sea salt and freshly ground pepper                                   

For the salad:

50g wild rocket, stalks removed

50g watercress

150g cherry tomatoes, quartered

2 tablespoons extra virgin olive oil

sea salt

Method:

1. Cut the lamb rack into 1 centimetre thick single-bone cutlets.
2. Sprinkle the cutlets with sea salt and freshly ground pepper.
3. Mix together the chopped garlic, ground spices, olive oil and juice of lemon.
4. Pour the spice mixture over the lamb cutlets, mix well.
5. Transfer the cutlets to a baking tray lined with foil and place under a hot grill, cooking for about 4 minutes on each side, remove and leave aside.
6. For the salad, put the tomatoes into a bowl, sprinkle with sea salt, add the rocket and watercress and toss further.
7. Plate 2 cutlets per person with the salad on the side, place a few slices of avocado on the salad and drizzle with extra virgin olive oil and serve straight away.

Suggested wine: La Fleur Pomeaux, Pomerol 2004, a soft, easy to drink, fruity wine with notes of sweet cherry and caramel that compliment the flavours of the grilled lamb cutlets.

Tasty tip: Got some left over? It would be perfect to refrigerate (for up to 2 days) Slice or shred the grilled lamb cutlets, toss with a dollop of butter and use either as a filling for a grilled sandwich or for a wrap.

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