Ingredients

• 3 large carrots
• roughly chopped
• 10 shallots
• halved
• 1 small butternut squash
• peeled and roughly chopped
• 1 orange
• juice and rind
• 3 tbsp extra virgin olive oil
• 5 small sprigs thyme
• extra virgin olive oil
• salt and freshly ground black pepper
• 2 slices bread
• 3 dried figs
• 4 tbsp pistachios
• 1tbsp honey
• 2 tbsp butter
• melted
• 1tbsp balsamic vinegar
• 1 tsp chopped fresh thyme
• 4 tbsp roughly chopped parsley
• 3 to 4 racks of lamb (depending on the size)
• salt and freshly ground black pepper
• 2 tsp Dijon mustard
• 8 dried figs
• roughly chopped
• 3 anchovies
• drained
• 2 tbsp chopped and pitted black olives
• 3 tbsp roughly chopped pistachios
• 1 tbsp capers
• 1 tbsp honey
• 2 tsp wholegrain mustard
• 1 orange
• juice and zest
• 300ml/10½oz extra virgin olive oil
• freshly ground black pepper
• flat leaf parsley

Directions

• For the orange honey roasted vegetables
• preheat the oven to 180C/350F/Gas 4. In a roasting tray
• mix the vegetables with the orange rind. Drizzle over the olive oil and orange juice
• add the thyme and toss the vegetables to coat.
• Roast for 40 minutes
• or until golden-brown and tender.
• Meanwhile
• prepare the lamb. For the crust
• blend all the ingredients
• except the lamb racks and mustard
• in a food processor. Take care not to over process
• as a textured crust is needed.
• Season the lamb racks with salt and freshly ground black pepper. Spread a thin layer of mustard over and spoon the crust on
• pressing down firmly (you can leave it to set in the fridge for an hour if you have the time). Place the lamb in a roasting tin and drizzle with olive oil.
• Roast in the oven at the same temperature as the vegetables for 20-35 minutes
• depending on the size of the rack and how rare you prefer your meat. Baste occasionally with olive oil. When cooked
• remove the lamb from the oven and set aside to rest for 10 minutes before carving into cutlets.
• For the fig and olive tapenade
• place the chopped figs and 100ml/3½oz water in a small saucepan and simmer for 5-6 minutes
• or until the figs are tender. Drain and set aside to cool.
• Place the anchovies
• olives
• pistachios
• capers
• honey
• mustard
• orange juice and zest and cooked figs in a food processor and blend. With the motor still running
• add the olive oil in a thin
• steady stream until you have a thick paste. Season to taste with freshly ground black pepper
• To serve
• spoon small amounts of tapenade around serving plates with a few parsley leaves placed in between. Spoon the honey roasted vegetables into the centre and arrange a cutlet or two on top. Serve the extra fig tapenade alongside in a small bowl.