1 large courgette (trimmed and sliced into rounds)
4 plum tomatoes (sliced into rounds)
salt and freshly ground pepper
Preheat the oven to 200°C/Gas 6.
First prepare the vegetables. Grill the peppers over a flame until the skins are blackened. Place in a plastic bag and leave to steam for 10 minutes until the skin is loosened. Remove the skin, then cut the peppers in half and remove the seeds.
Brush the aubergines slices with some olive oil and fry for 3-4 minutes on each side until lightly golden. Then divide the aubergine into 4 individual baking tins. Place the red pepper on top and then lay overlapping slices of courgette and tomato on the peppers. Season well and bake in the oven for 10-15 minutes until tender, but not mushy.
Meanwhile to cook the lamb, heat the remaining oil in a non-stick frying pan. Add the rosemary, thyme, garlic and butter, and cook over a medium heat until the butter is foaming.
Cover the cleaned lamb bones with foil and place the racks in the frying pan and sear the meat for 2-3 minutes on each side, basting with the juices occasionally. Transfer the pan to the hot oven and roast for approximately 5-6 minutes for pink meat, a little longer for well done.
Remove the lamb from the oven and leave to rest in a warm place for at least 15 minutes. Place the vegetables on the serving plates and remove the baking ring and place the meat alongside and drizzles with the pan juices.