Roast Lamb Recipe with Vegetables, Tapenade and Pesto

Ingredients

• 4 4-bone racks of English lamb
• olive oil
• salt
• pepper
• 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
• 50ml of extra virgin olive oil
• 1 garlic clove, crushed
• 4 sprigs of thyme, picked
• 100g of pitted green olives
• 10ml of extra virgin olive oil
• 1 bunch of fresh basil
• 1/2 garlic clove
• 20g of Parmesan, grated
• 20g of pine nuts, toasted
• 30ml of extra virgin olive oil
• caster sugar