Easter Lamb with Mustard Vinaigrette

Serves:

• LAMB:
• 1 rack of lamb
• 1 teaspoon salt
• 2 teaspoons mild chili powder
• 1/2 teaspoon crushed coriander
• 1/2 teaspoon ginger powder
• 1/2 teaspoons black pepper
• 3 tablespoons olive oil
• 2 tablespoons chopped rosemary
• 2 sprigs of rosemary
• 1 head of garlic, cut in half
• 4 slices of toasted sourdough bread
• VINAIGRETTE:
• 1 tablespoon red wine vinegar
• 1 teaspoon mild chili powder
• 1/4 teaspoon crushed coriander
• 1/4 teaspoon ginger powder
• 1/4 teaspons black pepper
• 1 tablespoon olive oil
• 2 tablespoons fat drippings from the lamb pan
• 4 cloves of roasted garlic cleaned from lamb pan
• 2 tablespoons Dijon mustard
• 2 sprigs rosemary from lamb pan