Pre- heat the oven to 200C. For the rack of lamb, take the mixed fresh herbs, gluten free breadcrumbs and whizz in a food processor until a fine crumb, then add cubes of the lactose free butter, until a dough like crust is formed.
Heat a pan with oil, and seal the lamb. Carefully remove the lamb, taking care with any hot fat, the brush the racks with mustard and place the crust firmly onto the racks.
Transfer the rack of lamb to a roasting dish and cook for cook 15 minutes - (this will vary depending on how you like your lamb cooked).
Remove the lamb racks from oven. Then set aside to rest in a warm place.
For the zucchini, heat some olive oil in a frying pan and gently fry the zucchini, garlic oil and thyme gently until slightly golden brown.
For the red pepper heat some oil in a frying pan and gently fry the , garlic oil, thyme and peppers until cooked through.
For the tomatoes, add the oil and rosemary to a pan and heat to 70C/158F. Place in the tomatoes. They will start to soften and take on the flavour. Set aside.
For the eggplant, dice the eggplant into cubes and fry in olive oil. Add the olives and remove from the heat.
To serve, place the vegetables in a suitable dish and place the lamb rack onto the centre of the dish.