Dukkah Crusted Rack of Lamb with Smoked Aubergine & Warm Carrot Salad

Ingredients

• 2 x 8 cutlet racks of lamb, trimmed (approx. 500g each)
• 1 tbsp pomegranate molasses or honey
• ½ tbsp olive oil, plus extra for drizzling
• 20g blanched almonds
• 20g blanched hazelnuts
• 15g shelled pistachios
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp black peppercorns
• ½ tsp sumac or zest of ½ lemon
• ¼ tsp coarse sea or rock salt
• 1 tbsp finely chopped fresh parsley
• 2 large aubergines
• 2 large cloves of garlic (smoked if you have it), minced
• 3 tbsp light tahini
• 1 tbsp extra virgin olive oil
• 2-3 tbsp lemon juice
• 550g baby carrots, halved lengthways if large, tops trimmed
• 3 tbsp extra virgin olive oil
• 1 small garlic clove, minced
• 1 tbsp red wine vinegar
• ¼ tsp sweet smoked paprika
• 2 tbsp chopped fresh parsley