Rack of lamb with escalivada and pickled onions

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 4

Escalivada is smoky, grilled vegetable dish from Valencia in Spain.

Ingredients

  • 2 x 4-bone rack of lamb, French-trimmed

For the marinade

  • 100g/3½oz pitted olives
  • 50g/1¾oz tin salted anchovies, including oil
  • 1 tbsp salted capers
  • ½ fresh red chilli
  • 1 large rosemary sprig, leaves only
  • 3 tbsp extra virgin olive oil
  • freshly ground black pepper

For the pickled onions

  • 75ml/5 tbsp cider vinegar
  • 75ml/5 tbsp raspberry vinegar
  • 50g/1¾oz caster sugar
  • 6 black peppercorns
  • 4 red onions, thinly sliced
  • sea salt and freshly ground black pepper
  • extra virgin olive oil

For the escalivada

  • 2 aubergines
  • 1 garlic bulb, cloves separated
  • handful thyme sprigs
  • extra virgin olive oil, for drizzling
  • 4 peppers
  • squeeze lemon juice
  • handful flatleaf parsley, roughly chopped