Toss all ingredients up to and including the pomegranate in a bowl.
In a small jar pop the olive oil, lemon, balsamic vinegar and salt and shake well to blend.
Pour over salad and mix through.
Preheat the oven to 180C
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop colour (careful not to burn your hands). Gordon Ramsay says, "it’s simple mathematics, no colour, equals no taste". Quite simple indeed! So make sure you brown that lamb.
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
PREPARING THE CRUST:
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
PUTTING IT ALL TOGETHER:
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for about 10 minutes or until cooked to your liking and you’re ready to serve with your salad.