Tray baked lamb with mint oil

Serves 4

Ingredients

2 x 7-rib racks of lamb, trimmed
3 baking potatoes
2 aubergines 
8 ripe vine tomatoes
Extra virgin olive oil
6 cloves of garlic
Oregano
Sea salt and black pepper
Fresh basil
Red wine vinegar

Method

1. Preheat the oven to 200/gas 6. Score the fat on the lamb.
2. Cut potatoes into large chunks drizzle with olive oil and season with sea salt. Oven cook for 20 mins. 
3. While potatoes are roasting slice the aubergines into pieces and cut the tomatoes in quarters. Lightly brush the aubergine with olive oil and fry on both sides to give a little colour.
4. Remove and add to the potatoes in a roasting tin with the tomatoes and garlic, sprinkle with oregano and seasoning. 
5. Season lamb and fry until golden on all sides. Drizzle with oil and place lamb skin side up next to tomatoes and aubergine an cook for 30 mins to retain a little pinkness.
6. Remove from oven cover with foil and allow to rest for 15 mins.
7. To make mint oil, put the mint into a blender with a pinch of salt and sugar and blitz until smooth. Add a couple of tablespoons of red wine vinegar and loosen with 6 tablespoons of oil. Season to taste. 
8. Cut the lamb and divide each half into 3 or 4 cutlets.