Ingredients

• 2 x 4-bone rack of lamb
• French-trimmed
• 100g/3½oz pitted olives
• 50g/1¾oz tin salted anchovies
• including oil
• 1 tbsp salted capers
• ½ fresh red chilli
• 1 large rosemary sprig
• leaves only
• 3 tbsp extra virgin olive oil
• freshly ground black pepper
• 75ml/5 tbsp cider vinegar
• 75ml/5 tbsp raspberry vinegar
• 50g/1¾oz caster sugar
• 6 black peppercorns
• 4 red onions
• thinly sliced
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 2 aubergines
• 1 garlic bulb
• cloves separated
• handful thyme sprigs
• extra virgin olive oil
• for drizzling
• 4 peppers
• squeeze lemon juice
• handful flatleaf parsley
• roughly chopped

Directions

• To make the marinade
• put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours.
• To make the pickled onions
• simmer the vinegars
• sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside.
• Preheat the oven to 160C/140C Fan/Gas 3.
• To make the escalivada
• put the aubergines
• garlic and thyme into a roasting tin
• drizzle with a good glug of olive oil and toss together. Roast for 1 hour.
• Preheat the grill to high
• add the peppers and grill until blackened all over. Transfer to a plastic food bag
• seal and leave to steam for 10 minutes to loosen the skins.
• Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes
• or until the aubergines are really tender.
• Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers
• onions
• lemon juice
• parsley and a good glug of olive oil. Toss everything together
• season and set aside.
• Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes.
• To serve
• slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside.