Rack of Lamb with Vegetables

Scrape skin and tendons from the rack of lamb and season the meat with salt and pepper. Refrigerate.

Halve the bell peppers, remove stalks and seeds and lay the halves with the skin side up in a preheated oven at 250°C (approximately 475°F). When the skin is brown and blistered, remove, let cool slightly, peel skins and cut into 1 cm (approximately 1/2-inch) wide strips.

Rinse eggplant and zucchini, slice into 0.5 cm (approximately 1/4-inch) thick slices and fry in portions in 3 tablespoons olive oil. Remove and place on a plate. Sauté bell peppers in the same pan briefly, then remove from heat and add balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper and let marinate 30 minutes.

Blanch tomatoes, peel, cut in half, remove seeds and cut into cubes. Simmer in 2 tablespoons olive oil about 7 minutes. Season with pressed garlic, salt and pepper. Set aside.

Chop olives (setting some aside), sun-dried tomatoes, thyme and basil leaves and mix everything with the diced tomatoes. Add enough white breadcrumbs to make the mixture smooth and spreadable. Season with salt and pepper.

Preheat the oven broiler. Heat the remaining oil in a frying pan with the butter. Sear racks of lamb on all sides briefly over high heat. Lay both lamb racks in an oblong, oven-proof dish, sprinkle with the tomato and olive crust and broil until golden brown on the high broiler setting or in a preheated oven at 250° (approximately 475°F), watching carefully.

Remove and let rest.