Preheat the oven to 200°C.
Thinly slice the courgettes then place in a hot frying pan with olive oil and cook for 2 minutes. Season with salt and pepper then remove from the pan and drain. Fill small, individual moulds with the courgette slices, layered on top of each other in a rosette like pattern. Transfer to the oven and cook for 5 minutes.
Peel the pepper and tomatoes. Remove all the pips. Cut the tomatoes in to quarters and thinly slice the peppers. Heat a saucepan and add olive oil. Crush the garlic with the palm of your hand. Add the peppers and the crushed garlic to the pan and cook 3 minutes before adding the tomatoes. Cover and cook over a low heat for 10 to 12 minutes. Season with salt and pepper.
Wash and pick the herbs. Place the breadcrumbs, ground hazelnut and the fresh herbs in a blender and blitz.
Season the racks of lamb with salt. Heat a frying pan to hot, add olive oil then sear the lamb, skin side down, for 3 to 4 minutes. Colour the lamb on all sides then transfer to an ovenproof tray. Deglaze the frying pan with the white wine and add the herby breadcrumbs. Cover the lamb with the breadcrumb paste and then cook in the oven for 4 minutes.
Serve the rack of lamb alongside the peppers and a tian of courgette.
«Feel free to sear the lamb in the pan in advance then simply reheat and finish cooking for 6 to 7 minutes in the oven before serving.»