Preheat BBQ grill to medium high heat.
Rub olive oil and rosemary all over merino racks and set aside at room temperature to marinate for 15 minutes while you make the dips.
To make the thyme and caper salsa verde, Mix parsley, thyme, capers, garlic, anchovies, lemon juice, mustard and extra virgin olive oil and season to taste with salt and freshly ground black pepper.
To make the barbequed eggplant and capsicum dip, prick eggplant all over with the tip of a sharp knife. Barbeque whole eggplant and capsicum(s) for 10-15 minutes on each side, or until skin is charred, blackened and the eggplant flesh is very soft inside. Alternatively you can cook the eggplant and capsicums (whole) in a 220degC/430 Fahrenheit oven for 20-30 minutes. Set aside to cool for about 5 minutes.
Peel skins off capsicums – they should come off easily. Remove seeds and dice soft flesh. Cut eggplant in half lengthways and scoop out soft flesh with a spoon. Place eggplant and capsicum flesh in a mortar and pestle with cumin and smoked paprika and roughly mash with the pestle to combine. Mix in lemon juice, mint and extra virgin olive oil and season to taste with salt and freshly ground black pepper.
Season lamb racks with salt and grill on barbeque grill plate, skin-side-down first, for 3-5 minutes to get good colour on the meat, then turn over, cover barbeque with a lid and continue to cook for 10-15 minutes for medium rare, or until done to your liking. Set aside to rest for 10 minutes before slicing into cutlets.
Serve cutlets with a bowl of salsa verde or roast eggplant dip (or both!) on the side to dip cutlets into.