Stuffed Rack Of Lamb With Baby Tomato Salsa - cooking recipe

Ingredients

6 oz marinated feta cheese, drained
2 tbsp sun-dried tomatoes, finely chopped
1 None rack of lamb, frenched
1 tbsp olive oil
2 tsp fresh rosemary leaves, finely chopped
None None Salsa
1 tbsp extra-virgin olive oil
1 None shallot, finely chopped
1 clove garlic, finely chopped
9 oz mixed heirloom cherry tomatoes, halved (quartered if large)
2 tbsp Italian black olives
None None small basil leaves, to serve
None None balsamic vinegar, to drizzle
1 bunch asparagus, ends trimmed, blanched

Preparation

Preheat oven to 400\u00b0F. Line a small roasting pan with parchment paper.
In a small bowl, combine feta and sun-dried tomatoes. Cut a 1 inch deep pocket along top of lamb rack. Stuff with feta mixture. Truss with butcher's twine then arrange upright in roasting pan. Brush with oil and sprinkle with rosemary. Season. Roast for 25-30 mins for medium, or until cooked to your liking. Let rest for 10 mins.
Meanwhile, to make the salsa, heat oil in a large frying pan over medium heat. Saute shallot and garlic for 1-2 mins, until tender. Add tomatoes and olives. Cook for 1 min.
Carve lamb and discard butcher's twine. Sprinkle with basil and drizzle with balsamic vinegar. Serve with warm salsa and asparagus.