Ingredients

• 2 lamb racks, with skin on
• 4 tablespoons tandoori curry paste
• 2 tablespoons non-fat yoghurt
• ½ cup chopped cashews
• 1 teaspoon flaky salt, optional
• diced mangos, fresh mint and a little grated fresh ginger to serve

Method

1. Using a sharp knife, cut a criss-cross pattern into the fat side of each lamb rack.
2. Rub in the curry paste and yoghurt and then sprinkle evenly with the cashews and salt, if using. Allow to marinate for 1 hour or overnight.
3. Roast on the top rack of a 200ºC for 30 minutes. Stand for 5 minutes before carving. Serve with diced mangoes, tossed with chopped fresh mint and a little grated fresh ginger.