Roasted Lamb with Bouquet of Vegetables

Name: Roasted Lamb with Bouquet of Vegetables
Ingredients: 1/2 Cup vegetables; Six 12-ounce baby lamb racks, frenched; 1 Tablespoon fines herbes*; 1/4 Cup unsalted butter, softened; 1/4 Cup minced shallots; 12 pearl onions, peeled and blanched; 3 carrots, cut into small sticks and blanched; 3 Japanese eggplants, well trimmed, cut into small sticks and blanched; 2 zucchini, trimmed, seeds removed and cut into small sticks; 2 yellow squash, trimmed, seeds removed and cut into small sticks; 2 red bell peppers, trimmed, seeded and cut into small sticks; 1/4 Cup chicken stock; Salt and pepper, to taste