Coriander and mustard rack of lamb | Recipes | Woolworths TASTE

Ingredients

• 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
• 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