Leave the lamb to marinate a day before cooking. They then need to be taken out of the fridge for an hour before so that they are at room temperature, which will allow them to cook more evenly.
Take a shallow frying pan and place on medium heat, add a little olive oil, season the rumps and add to the pan, colour them all over, adding a little butter, 10g approximately, after 4-5 minutes. Once they are sealed and golden brown then you can either place the pan into the oven to cook or take them from the pan and place onto a tray in the oven at 170°C. This will take approximately 8-10 minutes to cook to medium rare depending on the size. Once they are cooked, let them rest for 2 minutes then slice and serve.
All the vegetables should be roughly cut but all pretty much the same size so they all cook at the same time. Heat a shallow pan onto full heat and add 200ml of olive oil then add aubergine and some salt and pepper, cook till lightly golden and semi soft for approximately 6-8 minutes, at the final minute add some chopped rosemary and thyme. Once they are ready tip the whole thing into a colander with a bowl underneath to catch any excess oil.
Using the same pan and left over drained oil, cook the red onion the same way, add the Demerara sugar half way through cooking and seasoning, cook these for 8-10 minutes then add the fresh herbs and the balsamic vinegar, reduce this until it is completely evaporated and tip into a separate bowl and clingfilm.
Cook the courgette, fennel, peppers exactly the same way as the aubergine with the same amounts of ingredients but only 100ml olive oil and then any excess oil as well, but just cook them to all sente so they are still a little crisp, adding the garlic and chopped rosemary and thyme. If they are over cooked they will not be as nice or taste as fresh.
Once they are all cooked, mix together and add the tarragon and coriander leaves, then the cut cherry tomatoes. Mix this well and check seasoning then serve with the lamb.