2 x 8-point racks, trimmed
salt and pepper

Roast Vegetables

Sprig of Rosemary
1 courgette
4 red and 4 yellow mini sweetie peppers
Light olive oil
Salt and pepper
8 cloves garlic, peeled
2–3 sprigs of thyme
Canola oil to cover
100ml Red Wine Jus                                                                                            
2 Red Onions 
8 Semi-dried Tomatoes

Candied Eggplant
3 eggplants
100g sugar
1 onion, finely diced
2 cloves garlic, finely chopped 1 chilli, finely sliced, including seeds
Juice of 2 limes
2 tablespoons chopped coriander salt

Preheat the oven to 200ºC. Season the lamb racks, then seal in a large, hot frypan for 3–4 minutes on each side until the fat starts to colour. Transfer to a baking dish and place in the oven for 12–15 minutes or until cooked to just under medium-rare (pink). Set aside to rest in a warm place.

To make the candied eggplant, prick them all over with a fork, then roast over an open gas flame for 3–5 minutes on each side until black and soft (or oven roast them at 250–300ºC until blackened).

When cool enough to handle, cut each in half and scoop out the flesh. Place ½ cup of water and the sugar in a large saucepan and cook over a high heat until it turns a deep caramel colour, taking care not to burn it. Add the onion, garlic, chilli and lime juice and cook over a reduced heat for 10 minutes. Add the cooked eggplant flesh and cook for a further 10 minutes. Stir in the coriander and a pinch of salt and transfer to a food processor. Blend until smooth. Set aside to cool.

To make the roast vegetables, cut the courgette diagonally into 3mm-thick slices. Quickly pan-fry the slices in olive oil in a hot frypan until coloured but still crunchy. Cut the mini sweetie peppers in half lengthways and remove the seeds, then drizzle with a little olive oil. Season and cook, ideally on a hot plate, until soft and charred.

In a small saucepan submerge the garlic and thyme in oil and gently cook until soft, about 20 –30 minutes. The oil should not boil and the garlic should stay white.

To complete the dish, warm the red wine jus with the rosemary for 10 minutes to infuse, then remove the sprig and discard.

Carve the lamb and divide between warmed plates with the courgettes, peppers, onions, confit garlic and semi-dried tomatoes arranged around the meat. Spoon over the jus and serve some candied eggplant on the side garnished with fresh rosemary tips.