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1
Preheat the oven to 450.
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2
In a small saucepan, combine the walnuts and the milk and simmer over low heat until the milk has reduced slightly, so it just covers the walnuts, about 20 minutes.
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3
Cover and keep warm.
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4
Meanwhile, in a small saucepan, cover the potato with water and bring to a boil.
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5
Cook over moderately high heat until just tender, about 6 minutes.
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6
Drain well.
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7
In a large skillet, heat 2 tablespoons of the olive oil.
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8
Add the shallot and cook over moderate heat until softened, about 3 minutes.
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9
Add the green pepper and cook, stirring, for 4 minutes.
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10
Add the eggplant and 1 tablespoon of the olive oil.
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11
Cover and cook, stirring a few times, until the eggplant is just tender, about 4 minutes.
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12
Add the zucchini and the vegetable stock to the skillet, cover and cook for 3 minutes, stirring once.
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13
Gently stir in the potato and basil, season with salt and pepper and stir again.
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14
Cover the skillet and remove it from the heat.
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15
In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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16
Cut each lamb rack in half and season with salt and pepper.
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17
Add the lamb racks to the skillet, meaty side down, and cook them over high heat until richly browned on the bottom, about 4 minutes.
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18
Turn and cook on the bony side for 2 minutes.
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19
Transfer the skillet to the oven and cook the lamb for about 15 minutes, or until an instant-read thermometer inserted in the center of the meat registers 135 for medium-rare.
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20
Transfer the lamb racks to a carving board and let them rest for 10 minutes.
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21
Transfer the walnuts and milk to a blender and puree.
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22
Return the walnut sauce to the saucepan and rewarm over moderate heat.
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23
Stir in the butter and season with salt and pepper.
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24
Reheat the vegetables, if necessary.
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25
Carve the lamb into chops and serve with the walnut sauce and vegetables.
