Ingredients for 8 servings:
1. 85 g day old bread, crusts removed
2. 1 bunch fresh basil
3. 30 g parmesan cheese, finely grated
4. 30 g pine nuts
5. 1 1/2 tablespoons olive oil
6. salt and black pepper
7. 4 racks of lamb, pre-trimmed
8. 1 lemon
9. 3 -4 garlic cloves, unpeeled
10. 400 g cherry tomatoes, on the vine
11. 3 tablespoons balsamic vinegar

Directions:
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.

Enjoy your meal!