Tray-baked Rack of Lamb with Mediterranean Veg & Mint Olive Oil
The fresh flavours of the mint and vegetables here are a beautiful match for a succulent, crispy lamb roast. The ease of being able to cook all of this dish together cannot be overstated, and for a roast, it’s quick too—easily under an hour.
Slice the aubergine into one-inch thick slices and brush with a little olive oil. Heat a non-stick pan to a medium-high heat and fry the slices on each side for a minute or so. Transfer to an oven tray.
Add the garlic and tomatoes (halved if too large) and sprinkle with salt, pepper, oregano and torn basil.
Criss-cross the fat on the lamb and fry in a little olive oil until golden on each side.
Place the lamb, skin-side up onto the tray with the vegetables.
Roast in the centre of the oven for half an hour, adding the olives for the last few minutes.
Let the lamb rest for five minutes before carving, and drizzle with the mint olive oil before serving.