1. Cover the prepared lamb in the marination for 3 hours.
2. Saute the ladies fingers and mix with the cooked rice and keep warm.
3. Eggplant: Cut in half and fry in hot oil.
   Take out the pulp and saute with crushed garlic, little chopped onion and put it back in the eggplant and keep warm.
4. Raita: Mix the yoghurt and the mint, which is finely chopped and season.
5. Lamb: Cook the rack in saute pan, or barbeque frill if you don�t have a tandoori pot for 3 mins for rare, 5 minutes for medium-rare, 7 mins for medium.

Note:

• Have your butcher completely clean the bone, but leave in the bone in the base.
• Ask for 3 or 4 chops per portion depending on the size of the chop.
• use a readymade marinade or you can make your own.
• Lamb should always be cooked pink, but cook longer 8-12 mins for well-done meat if preferred.
• Just before the lamb is cooked, arrange the vegetables on the plate.
• Slice the rack and arrange on the plate.