Cut the rack from the middle and seal on a griddle pan. Chop the chilly, mix well with the honey and brush the lamb with, place on an oven tray and finish in the oven until medium cook. Brush again once out of the oven. Cut 2 slices lengthwise out of the aubergine and grill from both sides, cook the couscous as per packet instructions, place the couscous on the grilled aubergine and roll into an involtini. Mix well the pesto, lime zest and yogurt in a bowl and keep in the fridge until serving. Roughly chop the pumpkin, shallot, garlic and celery and sauté in butter on low heat covered until softened, than pour in the stock and keep uncovered until reduced by half, blend and pass through a fine sieve.