Dukkah Crusted Lamb Rack with Pomegranate Tzatziki

INGREDIENTS

• 1 pack The Meat Club lamb rack
• 1/4 cup dukkah (nut and spice blend available at specialty delis or in Carrotsticks and Cravings My Creative Kitchen cookbook)
• 16 asparagus spears
• 20 cherry tomatoes
• 1/2 lemon juice
• 1 tsp paprika
• 1 clove garlic, crushed
• 1/2 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tbsp olive oil
• 1/2 cucumber
• 1 tbsp flat leaf parsley, chopped
• 1 tbsp lemon juice
• Pinch sea salt and cracked pepper
• 1 tbsp mint, chopped
• 1/3 block feta
• 1/2 seeds from a large pomegranate
• Handful fresh mint and extra pomegranate seeds to serve

PREPARATION

1. Pre heat the oven to 180℃ and line a tray with baking paper.
2. Cut the lamb rack in half and cover fully with the dukkah.
3. Cut ends off asparagus and marinate with cherry tomatoes in lemon juice, garlic, paprika and salt and pepper.
4. In a medium mixing bowl combine Greek yoghurt, crushed garlic, olive oil, peeled and grated cucumber (which has been squeezed to drain off excess liquid).
5. Add finely chopped flat parsley, mint, lemon juice, crumbled feta, pomegranate seeds and salt and pepper.
6. Bake the lamb for 15 minutes, remove from the oven and add the tomato and asparagus mix.
7. Bake for a further 10 minutes until lamb is cooked medium rare.
8. Allow lamb to rest for a further 5 minutes before cutting into individual chops.
9. Serve lamb chops on asparagus and tomato topped with pomegranate tzatziki, extra mint and pomegranate.