Preheat the oven to gas mark 7, 220ºC, fan 200ºC. Season the rack and spread 1tsp of the harissa evenly over each chop. Take 50g (2oz) of the ciabatta and whizz into breadcrumbs in a food processor, then mix with 1 tablespoon of the olive oil, season, and press onto the harissa to form a crust.
Wrap the bones of the rack in foil to prevent them discolouring, then put the rack on a baking tray and roast for 15 minutes in the top half of the oven, or until the crust is golden and the lamb is pink, but cooked through. Remove from the oven and allow to rest for 5 minutes, covered with foil, then slice into cutlets.
While the lamb is cooking, tip the roughly chopped roasted peppers onto a serving platter. Scatter over the pitted black Kalamata olives. In a large bowl, mix 3 tablespoons of the olive oil with the remaining harissa. Tear the remaining ciabatta into 2·5cm (1in) pieces (use about 150g/5oz of bread), then add the bread pieces to the bowl and toss to coat them in the harissa mix. Heat a frying pan, add the croutons and fry them over a medium heat until they are golden all over.
Scatter the croutons over the roasted peppers, drizzle with the remaining olive oil and top with the chopped parsley. Divide the peperonata salad between 4 plates, top with the crusted lamb cutlets and serve.
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As seen in Real Food magazine
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