Preheat oven to 200°C (180° fan-forced). Place molasses, garlic, honey and spices in a medium bowl and stir to combine. Add rump, season to taste and toss to coat. If time permits, marinade lamb for 3-4 hours or overnight.
Place oil, carrots, eschalots, potatoes and seeds in a large roasting pan. Season to taste and toss to combine. Evenly scatter vegetables over the base of the roasting pan; top with rump drained from marinade. Roast for 20 to 25 minutes for medium or until cooked to your liking. Remove lamb from oven and place on a resting rack; cover loosely with foil and stand for 10 minutes before carving. Cook vegetables for a further 10 minutes or until cooked through.
Divide vegetables among plates and top with sliced lamb rump. Serve with wilted silverbeet, a dollop of garlic dip on top and scatter with pomegranate seeds.
Pomegranate molasses is concentrated syrup made from the juice of a pomegranate. It is available in supermarkets and specialty food stores. Substitute with maple syrup, golden syrup or cranberry syrup.