Spiced Lamb Racks With Pomegranate Kachumber

Combine oil, curry powder and zest in a bowl. Rub mixture all over lamb racks and set aside to marinate for 20 minutes at room temperature. Preheat oven to 220°C. Line a baking tray with baking paper.

Place lamb, fat-side down, in a large, cold non-stick frying pan. Place over medium-high heat and cook for 15 minutes or until fat has rendered and is golden brown. Turn and cook for 2 minutes on other sides. Transfer to tray and bake for 15-18 minutes for medium-rare or until cooked to your liking. Set aside, loosely covered with foil, to rest for 7 minutes.

Meanwhile, to make the pomegranate kachumber, heat oil in a clean frying pan over medium heat. Add mustard seeds, cumin seeds and curry leaf sprigs, and cook for 1 minute or until seeds start to pop and leaves are crisp. Transfer to a large bowl. Reserve half the curry sprigs and set aside. Add lemon juice, pomegranate, cucumber, tomato, chilli and coriander and stir to combine. Season with salt and pepper and stir to combine.

Place some kachumber onto a serving platter. Slice lamb and arrange on platter. Garnish with reserved curry leaves and serve.