ROASTED LAMB RACK WITH CHAR-GRILLED VEGETABLES

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

Preheat oven to 200⁰C and line a large oven tray with baking paper.

Place racks on oven tray and brush evenly 2 tablespoons of oil over each rack; season to taste.

Roast for 25 minutes for medium or until cooked to your liking; rest for 15 minutes covered loosely with foil before serving.

Meanwhile, boil potatoes in saucepan of boiling salted water for 30 minutes or until cooked. Drain and transfer to a large heatproof bowl.

Using a potato masher or ricer, mash potatoes with milk and remaining 2 tablespoons olive oil. Season to taste.

Preheat a lightly greased large char-grill pan or barbecue to high.

Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season to taste and toss well to combine.

Cook capsicum for 5 minutes turning frequently or until charred and cooked.

Cook eggplant for 3½ minutes each side until charred and cooked.

Cook Zucchini 2 minutes each side until charred and cooked.

Divide mash, char-grilled vegetables and Lamb Racks among plates.

Serve with charred lemon wedges.