Ingredients

Method

• 3 red peppers, halved
• 3 T olive oil
• 1 x 500 g rack of lamb
For the mustard rub, mix:
• 1 T cumin seeds
• 2 T coriander seeds
• 1 T English mustard
• 3 T Dijon mustard
• 2 t honey
• Sea salt, to taste
For the pomegranate-grilled brinjals:
• 2 brinjals, sliced lengthways
• 1 T olive oil
• Sea salt, to taste
For the dressing, whisk:
• 1 cup Greek-style yoghurt
• 1/2 cup pomegranate concentrate
• 2 T olive oil
• 2 T dill, chopped
• 50 g microgreens
• Sea salt and freshly ground black pepper, to taste
• Cheese-and-onion French loaf, for serving

Method

Ingredients

Coat the red peppers in oil and place skin side-up on a foil baking tray. Roast in a closed Weber for 15 to 20 minutes until the skins start to blister.

Smear the mustard rub onto the rack of lamb. Place in a foil baking tray and roast in the closed Weber with the peppers for 10 to 15 minutes. Sear the lamb on the grill, fat side down, until brown.

Coat the brinjal slices with olive oil and grill for 3 to 5 minutes. Sprinkle with salt.

Slice the lamb rack and place in a serving dish with the brinjals and red peppers, drizzled with the dressing. Serve with the cheese-and-onion French loaf.