Method
Heat the oven to 220C.
1. Combine the sumac, allspice and 40 ml of the oil in a bowl with salt and pepper. Add the lamb and toss to coat. Leave sit for a few minutes to marinade.
2. Roast the squash in the remaining oil for 10 minutes, add the haloumi and toss together roast for a further 10 minutes or until caramelised slightly.
3. Heat a heavy based frying pan on a high heat. Brown the racks on all sides. Transfer to the oven and cook to your preference. ( 8 minutes for medium-rare, 10 minutes for medium. ) Rest for 5 minutes.
4. Toss the squash with the herbs, sesame seeds, pomegranate molasses and a squeeze of lemon.
5. Serve the lamb with squash, haloumi lemon wedges.
