Ingredients
1 rack of pork, about 900g/2lb with 4-5 rib bones
2 tbsp sea salt
5g/1 tbsp freshly ground black pepper
250ml/8fl oz light olive oil

For the herbes de Provence:
2 tbsp chopped fresh parsley
5g/1 tbsp chopped fresh thyme
5g/1 tbsp chopped fresh rosemary
1 tsp dried oregano
2 bay leaves, crushed

For the dressing:
250ml/8fl oz virgin olive oil
juice of 1 lemon
1 tsp salt
1 tsp black peppercorns, cracked

For the vegetables:
about 900g/2lb mixed vegetables such as aubergine, courgettes, red onions, mushrooms, leeks, carrots or potatoes (use what is in season and available in a good quality)
120ml/4fl oz olive oil

Method
1. Trim the rack of pork of skin and clean the meat from between the bones to expose the bones, nice and clean.
2. Mix together all the herbes de Provence ingredients.
3. Rub the salt, black pepper and 2 tbsp of the mixed herbs into the pork rack and then cover and put in the fridge for at least 4-8 hours.
4. Approximately 50 minutes before dinner time, light the barbecue chargrill or preheat the grill.
5. Take the pork out of the fridge, drain off any juices and lightly pat dry.
6. When the barbecue or grill is hot, drizzle a little olive oil over the pork and put it on a moderate part of the barbecue. Cook for about 30 minutes, turning and basting it with a little oil from time to time.
7. Leave to rest for about 5-10 minutes off the heat to allow the juices to settle.
8. Place all the ingredients for the dressing in a small bowl and mix thoroughly. Add 2 tbsp of the herb mixture and allow to stand while you prepare the vegetables.
9. Cut the vegetables into attractive shapes and sizes but make sure that they are not so small that they will fall through the racks of the barbecue.
10. Toss the vegetables in olive oil and sprinkle with the remaining herbs and a little salt and pepper.
11. When it is about 10 minutes time from eating, start to cook the vegetables on the hottest part of the grill. Watch them very carefully, turning them once or twice before removing them to a warm plate.
12. To serve, carve the rack of pork into 4 large cutlets. Arrange enough vegetables for each person on each plate, place the cutlet in the centre, drizzle the whole plate with the herb dressing and serve.