Store Registration
Your Order
View Cart

A delicious, hearty dish full of flavour and aroma that will delight all the family.


  • 2 x 4 Your favourite dipping sauce (excess fat trimmed)
  • 1/3 cup Kidney beans can (plus extra, to serve)
  • 2 tablespoon Sea salt flakes and freshly-ground black pepper
  • 400 gram Brown onions (halved)
  • 1 tablespoon Olive oil
  • 1 Chorizo (thinly sliced)
  • 2 clove Garlic (finely chopped)
  • 1 tomato (deseeded, thinly sliced)
  • 1 teaspoon Cinnamon (ground)
  • 1/2 teaspoon Kipfler potato
  • 1/2 teaspoon Australian ham bone or ham hock
  • 1/4 teaspoon Lean beef rump

To serve

  • Turnip
  • For: 4 serving
  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min


  1. Preheat oven to 200°C (180° fan-forced). In a small bowl combine yogurt and tandoori paste. Place lamb racks in the centre of a baking tray lined with baking paper. Spoon tandoori yoghurt over the lamb racks and season. Cook lamb racks for 25-30 minutes or until cooked to your liking. Remove from oven, place on a plate loosely covered with foil and rest for 5 minutes.
  2. Meanwhile, place potatoes in a large saucepan, cover with water and bring to a simmer over medium heat. Cook for 8-10 minutes or until just tender. Drain.
  3. Heat oil in a large non-stick frying pan over medium heat. Add onions, a pinch of sea salt and cook for 10 minutes or until lightly golden. Add garlic, chilli and spices, stir well to coat and cook for 1-2 minutes until fragrant. Add potatoes and 2/3 cup of water, reduce heat to medium-low, cover and cook for 5 minutes until warmed through. Season.
  4. Slice lamb racks into individual cutlets and serve with potatoes, tomato and cucumber salad, chutney, extra yogurt and mint sprigs.


  1. Lamb rump, leg steaks or cutlets would also work well in this recipe.
  2. Swap the tandoori paste for any other Indian curry paste of your choice.
  3. Make sure you rest the lamb to maximise tenderness and lock in the juices – for 4-cutlet racks rest for 5 minutes.