Preheat the grill in your oven to 220°C.
Grill the pepper for 10 minutes, turning to cook on all sides. Peel and remove the seeds. Chop the flesh. Mix the red pepper flesh with the olive oil and a little water and cook until you have a thick puree. Quarter the black olives and add to the sauce.
Top and tail the courgette then cut into small cubes. Peel the spring onions and finely chop. Peel and dice the 2 red peppers. Dice the fennel. Prepare the artichokes by removing the outer leaves and then the choke. Peel the stem and then cut the artichoke into thin slices - drizzle lemon juice over the artichoke to prevent it from browning.
Bring a pan of salted water to the boil and cook the broad beans for 4 minutes. Remove from the pan and place in a bowl of cold water to stop the cooking process, then drain. Remove the skins with your fingers.
Place the olive oil and thyme in a saucepan. Add the spring onions and cook for 3 minutes. Next, add the red peppers and cook for a further 3 minutes before adding the fennel. Cook for a further 5 minutes and then add the artichokes. After 3 more minutes add the courgette. Cook for 3 more minutes then add the broad beans. Check the seasoning.
Preheat the oven to 200°C.
Peel the garlic and then rub onto the racks of lamb. Spike the lamb with the rosemary sprigs.
Heat a frying pan to hot and sear the lamb on all sides. Transfer to a baking tray and finish cooking in the oven for 6 to 7 minutes. Remove from the oven and allow to rest for at least 5 minutes before serving.
Serve with the provencale vegetables and the red pepper sauce.
«Use fresh broad beans when in season and remove the tough skin before serving.»
Rack of lamb cooked with garlic and rosemary served with courgettes, spring onions, fennel, broad beans and a red pepper sauce.