In a bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub the mixture thoroughly over the rack of lamb, covering all surfaces.

Marinate

Cover the marinated lamb and refrigerate for at least 1 hour, or overnight for best flavor.

Prepare the Vegetable Mixture

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add diced eggplant and cook until softened, about 5-7 minutes. Stir in diced tomatoes and cook for an additional 3 minutes.

Combine Ingredients

Add white beans, Calabrian peppers, and chopped pistachios to the skillet. Cook for another 5 minutes, then stir in chopped parsley and lemon zest. Season with salt and black pepper to taste.

Cook the Lamb

Preheat the Oven

Preheat your oven to 200°C (400°F).

Sear the Lamb

In a hot skillet, sear the marinated rack of lamb on all sides until browned, about 2-3 minutes per side.

Roast the Lamb

Transfer the seared lamb to a baking dish and roast in the preheated oven for 20-25 minutes for medium-rare, or until the desired doneness is reached.

Rest

Remove from oven and let the lamb rest for 10 minutes before slicing.

Serve

Plate and Enjoy

Slice the rack of lamb and serve over the warm vegetable mixture. Garnish with additional pistachios and parsley if desired.