Rack Of Lamb With Pine Nut & Parmesan Crust! - cooking recipe

Ingredients

85 g day old bread, crusts removed
1 bunch fresh basil
30 g parmesan cheese, finely grated
30 g pine nuts
1 1/2 tablespoons olive oil
salt and black pepper
4 racks of lamb, pre-trimmed
1 lemon
3 -4 garlic cloves, unpeeled
400 g cherry tomatoes, on the vine
3 tablespoons balsamic vinegar

Preparation

Preheat the oven to 200C/400\u00b0F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.
Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes until the meat is cooked through in the centre.
Remove the meat & tomatoes onto a warmed serving plate & leave to rest for 5 minutes. Place the roasting tim on the hob & pour in the balsamic vinegar & 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, & serve with the lamb roasted tomatoes & lemon wedges.