Roasted Rack of English Lamb with Chargrilled Provencal Vegetables, Basil and Anchovy Jus

Prep Time: 30 minutes Cooking Time: 30 minutes.

1. Preheat the oven to 200°C/Gas mark 6.
2. Blend the pesto ingredients together until they are smooth in a food processor and place to one side.
3. For the tapenade, pulse the olives and oil together in blender until smooth, but with a little texture remaining and place to one side.
4. Season the lamb racks with the salt and pepper. In a large hot sauté pan, heat a tablespoon of olive oil. Place the seasoned lamb racks fat side down and allow them to develop a colour. Turn them over occasionally, to ensure equal colouring.
5. Ensure the lamb racks are fat side down, and place in the hot oven for 12 -15 minutes. Then remove from the oven and rest. Reserve any resting juices to drizzle over the dish before serving.
6. While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 30ml of the olive oil with the garlic and thyme, until it starts to sizzle then remove it from the heat.
7. Toss the vegetables, in the oil that remains in the pan. In a very hot chargrill pan, sear them until cooked and place in the flavoured oil to marinade.
8. Reduce 300ml of the CHEF Lamb ANS to 180ml. Take off the heat and add the anchovies, diced tomatoes, chopped olives and crushed parsley.
9. To serve, place a pool of the pesto to one side of the serving plate and a quenelle of the tapenade on the other. Reheat the vegetables in the oven and then place them over the pesto. Carve the lamb into 2 pieces and drizzle with some of the resting juices to serve and the Lamb Jus.
    

You can to swap the English lamb rack with a pork rack.