Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto
by Matthew Tomkinson

Ingredients

Fresh Meat

  • 4 4-bone racks of English lamb

Oils & Vinegars

  • olive oil
  • 50ml of extra virgin olive oil
  • 10ml of extra virgin olive oil
  • 30ml of extra virgin olive oil

Store Cupboard

  • salt
  • pepper
  • salt
  • 20g of pine nuts, toasted
  • salt
  • caster sugar

Fruit & Vegetables

  • 1 courgette, sliced length ways
  • 1/2 aubergine, sliced length ways
  • 1 red pepper, peeled and cut into 4
  • 1 yellow pepper, peeled and cut into 4
  • 1 garlic clove, crushed
  • 1/2 garlic clove

Salad & Fresh Herbs

  • 4 sprigs of thyme, picked
  • 1 bunch of fresh basil

Delicatessen

  • 100g of pitted green olives

Cheese

  • 20g of Parmesan, grated