ROASTED LAMB RACK WITH CHAR-GRILLED VEGETABLES

Ingredients

• 4 French trimmed lamb rack, cap on
• 80ml (⅓ cup) olive oil
• 800g small potatoes, peeled
• 125ml (½ cup) light milk, warmed
• Charred lemon wedges, to serve
• Char-grilled vegetables
• 2 zucchini, thinly sliced lengthwise
• 1 red capsicum, trimmed, sliced into strips
• 1 small eggplant, thinly sliced widthwise
• 2 tbs finely chopped basil
• 2 tbs finely chopped oregano
• 2 cloves garlic, crushed
• 2 tbs olive oil