Rack Of Lamb With Pine Nut & Parmesan Crust!

1. 1

   Preheat the oven to 200C/400u00b0F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.

2. 2

   Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .

3. 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. 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.

* Per serving · 4 servings · Values may vary.

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