2 aubergines
Β½ fresh red chilli
1 garlic bulb, cloves separated
squeeze lemon juice
handful flatleaf parsley, roughly chopped
4 peppers
4 red onions, thinly sliced
1 large rosemary sprig, leaves only
handful thyme sprigs
50²µ/1ΒΎ΄Η³ϊ tin salted anchovies, including oil
1 tbsp salted capers
100g/3Β½oz pitted olives
freshly ground black pepper
6 black peppercorns
sea salt and freshly ground black pepper
50²µ/1ΒΎ΄Η³ϊ caster sugar
3 tbsp extra virgin olive oil
extra virgin olive oil
extra virgin olive oil, for drizzling
75ml/5 tbsp cider vinegar
75ml/5 tbsp raspberry vinegar
2 x 4-bone rack of lamb, French-trimmed