Preheat oven to 180C.
To make dukkah, pound spices in a mortar and pestle until finely ground, then add nuts and coarsely grind.
Heat oil in a frying pan over high heat. Sear lamb for 1-2 minutes until browned.
Remove lamb from heat, rub with honey, then coat with dukkah (reserving 1 tablespoon for garnish). Place lamb in a roasting pan and cook in oven for 15 minutes until cooked to medium. Set aside to rest.
Meanwhile, char eggplant on a gas stove-top. Peel and place in a blender with tahini, garlic, lemon juice and salt to taste, processing until smooth.
To make salad, combine pomegranate seeds (reserving 1 tablespoon for garnish), tomatoes, mint, and coriander in a bowl, drizzle with olive oil and toss to combine. Season to taste with salt.
Serve cutlets with dip and salad on the side. Sprinkle with reserved dukkah and pomegranate seeds.

MasterChef

Dukkah Lamb Cutlets with Eggplant Dip and Salad