Rack Of Lamb With Pine Nut & Parmesan Crust!

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat the oven to 200c/400°f place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. blend until it makes fine crumbs.
• 2 place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
• 3 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.
• 4 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.