Slice the rack of lamb into chops on a board then set aside. Prepare the vegetables. Cut the squash in half and remove all the seeds then cut into four or five wedges, each around 2cm (3/4 in) thick. Halve the peppers and remove the core, then cut each half into two.
Cut the aubergines into quarters lengthways, then halve the garlic bulbs and pop all the vegetables into a large roasting tray. Drizzle over the oil, season well and toss everything together. Pop into the pizza oven for 10 minutes or put into a regular oven, preheated to the highest temperature and roast for 20-25 minutes until golden and tender.
Make the tahini dressing. Put the ingredients into a medium bowl, season and fold together.
For the lamb, heat a large roasting tray on the hob over a medium heat until hot- you may need to use two rings if the tray is very large. Drizzle the oil onto the tray, then place the chops onto the tray. Season and cook for 2-3 minutes. Flip each one over then cook for a further 2-3 minutes. Take the tray off the heat and rest the chops for a few minutes.
To serve, spread the tahini dressing all over the platter, top with the roasted vegetables and lamb chops, then sprinkle over the sesame seeds, herbs and chillies. Lastly, pour the lime juice over the top and serve.
Slice the rack of lamb into chops on a board then set aside. Prepare the vegetables. Cut the squash in half and remove all the seeds then cut into four or five wedges, each around 2cm (3/4 in) thick. Halve the peppers and remove the core, then cut each half into two.
Cut the aubergines into quarters lengthways, then halve the garlic bulbs and pop all the vegetables into a large roasting tray. Drizzle over the oil, season well and toss everything together. Pop into the pizza oven for 10 minutes or put into a regular oven, preheated to the highest temperature and roast for 20-25 minutes until golden and tender.
Make the tahini dressing. Put the ingredients into a medium bowl, season and fold together.
For the lamb, heat a large roasting tray on the hob over a medium heat until hot- you may need to use two rings if the tray is very large. Drizzle the oil onto the tray, then place the chops onto the tray. Season and cook for 2-3 minutes. Flip each one over then cook for a further 2-3 minutes. Take the tray off the heat and rest the chops for a few minutes.
To serve, spread the tahini dressing all over the platter, top with the roasted vegetables and lamb chops, then sprinkle over the sesame seeds, herbs and chillies. Lastly, pour the lime juice over the top and serve.
