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PREPARATION
- Pre heat the oven to 180℃ and line a tray with baking paper.
- Cut the lamb rack in half and cover fully with the dukkah.
- Cut ends off asparagus and marinate with cherry tomatoes in lemon juice, garlic, paprika and salt and pepper.
- 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).
- Add finely chopped flat parsley, mint, lemon juice, crumbled feta, pomegranate seeds and salt and pepper.
- Bake the lamb for 15 minutes, remove from the oven and add the tomato and asparagus mix.
- Bake for a further 10 minutes until lamb is cooked medium rare.
- Allow lamb to rest for a further 5 minutes before cutting into individual chops.
- Serve lamb chops on asparagus and tomato topped with pomegranate tzatziki, extra mint and pomegranate.
