2 racks of lamb, French—trimmed
100g pitted black Spanish olives e.g Hojiblanca or Cacereña
50g tin salted anchovies, including the oil
1 tbsp salted capers
½ fresh red chilli, or to taste
3 tablespoons extra virgin olive oil
Freshly grounded black pepper
75 ml cider vinegar
75 ml raspberry vinegar
50 g caster (superfine) sugar
6 black peppercorns
4 red onions, finely sliced
Sea salt and freshly ground black pepper
Extra virgin olive oil
4 peppers, a mix of colours
1 red onion, finely sliced
1 bulb of garlic, cloves separated
A handful of thyme sprigs
Extra virgin olive oil
A good squeeze of lemon juice
A handful of chopped fat leaf parsley
Put all the marinade ingredients in a food processor and blitz to make a paste. Don’t add any salt as there is already a lot present. Just add a few grinds of fresh pepper if you wish. Cover the meat in the paste and leave it to marinate in the fridge for a minimum of 12 hours, ideally 24 hours.
Heat the vinegars with the caster sugar and peppercorns until the sugar has dissolved. Pour the hot vinegar over the onions and set aside
To prepare the escalivada, preheat the grill to high and blacken the peppers all over. Seal in a plastic bag to steam and loosen the skins.
Preheat the oven to 160C/Gas 3. Scatter the onion in a roasting tin. Add the aubergines, garlic and thyme and toss together with a good drizzle of olive oil. Roast for 1 hour.
Remove the skin from the peppers, deseed and cut into strips. Toss into the pan with the onions and aubergine and cook for a further 15-20 minutes until the aubergine is really tender.
Allow the aubergine to cool a little, then cut into strips and toss with the peppers and onions. Squeeze the garlic cloves from their skins and toss with the vegetables, plenty of extra virgin olive oil, a good squeeze of lemon and the parsley. Season to taste
The best way to cook the lamb is on the grill. Place the rack of lamb on the hottest part of the grill and cook it for 3 minutes. Turn the rack of lamb over and cook it for an additional 3 minutes on the other side.
Move the lamb to the edge of the grill with the thickest portion closest to the direct heat. Cook the lamb for 10 minutes on each side for medium rare meat, 15 minutes for medium.
Remove the rack of lamb from the grill and transfer it to a large serving platter. Allow the lamb to rest at room temperature for 10 minutes before slicing and serving it so the natural juices can redistribute throughout the meat.
Serve with pickled onions and escalivada.