Serves 4

Ingredients

•  ½ cup fresh breadcrumbs
•  1 teaspoon minced garlic
•  2 tablespoons chopped rosemary leaves
•  50g butter, grated
•  ¼ cup pinenuts
•  1 rasher bacon, finely chopped (optional)
•  2 lamb racks with 8 chops, well trimmed
•  4 medium tomatoes, blanched and peeled
•  ½ cup beef or chicken stock
•  2 tablespoons chopped fresh rosemary
•  2 tablespoons chopped black or green olives

Method

In a bowl rub together the breadcrumbs, garlic, rosemary, butter, pinenuts and chopped bacon if using. Press half of the mixture onto the meaty side of each lamb rack and place on a roasting dish. Beside them place the four tomatoes.

Roast at 220°C for 25-30 minutes. If you like your lamb well done cook for 35 minutes. Remove from the oven and set the lamb aside.

Place the baked tomatoes into a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.

Carve each loin in half.

Serve lamb with the squashed tomato and olive sauce and your favourite potatoes.