PREP TIME: 20 minutes
COOK TIME: 35 minutes
SERVES: 4

Ingredients:

• 2 lamb shoulder rack, fat trimmed
• ½ cup curry paste
• ½ cup natural unsweetened yoghurt
• Juice of 1 lemon
• Yoghurt flat breads
• Fresh coriander and mint for garnish
• Yoghurt raita

Curry paste (makes about 1 cup)
Prep time: 5 mins

• 1 onion, roughly chopped
• 6 cloves, whole
• 2 bunches coriander, stalks only
• 2 tbsp mild curry powder
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tsp salt

Raita (makes 1 cup)
Prep time: 5 mins
 

• 1 cup natural unsweetened yoghurt
• 2 tbsp finely diced cucumber, skin removed
• 6 large mint leaves, very finely sliced
• Pinch salt

Yoghurt flatbread (makes 12)
Prep time: 5 mins
Cooking time: 6 mins
 

• 300g plain flour
• 1 tsp salt
• 1/2 tsp baking powder
• 300ml natural unsweetened yoghurt
• 60g butter, for brushing over after
• Extra flour for rolling out flatbreads

Method:

Lamb:
Preheat oven to 160*C. Mix curry paste, yoghurt and lemon juice in a large bowl. Slice lamb rumps in half lengthways and add to marinade, coating evenly. Refrigerate for 10 minutes.  Heat an oven-proof frying pan over high heat. Sear lamb on all sides then put pan in oven for 30 minutes. Remove from oven and rest meat for at least 5-10 minutes, loosely covered with tin foil.
 
Curry Paste:
Blitz all ingredients together to a paste.

Raita:
Mix all ingredients together in a small serving bowl.

Yoghurt Flatbreads:
Mix first 3 ingredients together in a large bowl and divide dough evenly into 12 balls, cover and set aside.Turn grill onto medium heat and place a large baking tray underneath to heat up.
Flatten dough balls and using a rolling pin roll into large teardrop shapes, use some extra flour to stop mixture from sticking. Carefully place flatbreads on hot baking tray and grill for 2-3 minutes until golden. Once you remove the flatbreads brush with butter and sprinkle over a little salt.

To serve:
Slice lamb and serve with flatbreads with raita. Garnish with fresh coriander and mint.