Roasted rack of lamb with roasted plum vine tomatoes

Ingredients

4 x 4 bone racks of lamb

8 x ripe vine tomatoes

1 tsp Maldon sea salt

1 bunch fresh basil

1 tbsp pine nuts/kernels

1 clove garlic

200ml olive oil

4 springs rosemary

50g grated parmesan

Instructions

Pick basil leaves and lay the stalks on a baking tray. Cut the plum tomatoes in half and lay cut-side up on to the basil stalks. Sprinkle with salt and bake in the oven at 130°C

Place garlic and pine nuts in a food processor and blend for 30 seconds. Add parmesan and basil leaves and blend together whilst slowly drizzling in the olive oil. Season to taste.

Season the lamb and rub in the rosemary. Seal both sides in hot oil, then bake in a pre-heated oven at 200°C for 15-20 minutes.

Leave to rest for 10 minutes. Dress on a plate with tomatoes and drizzle pesto around the lamb.