Ingredients
Salsa
Method
1.Preheat oven to 200°C. Line a small roasting dish with baking paper.
2.In a small bowl, combine feta and sun-dried tomatoes.
3.Cut a 3cm-deep pocket along the top of each rack, just above the cutlet bones. Using your fingers, insert the feta mixture. Tie with string between each bone to secure.
4.Arrange the racks upright in the roasting dish, interlocking the bones. Brush with combined oil and rosemary. Season to taste. Bake for 25-30 minutes for medium. Cover loosely with foil; rest for 10 minutes.
5.For the salsa, heat half the oil in a large frying pan on medium. Sauté the shallot and garlic for 1 to 2 minutes until tender. Add the tomatoes and olives, then cook for 1 minute.
6.Carve the lamb between the bones into 2-point chops and remove the string. Spoon over the warm salsa. Scatter over the basil and drizzle with a little balsamic. Accompany with asparagus.
Ligurian olives are about half the size of most regular olives, with a delicate, slightly sweet flavour. Find them in good delicatessens or specialty grocers. If unavailable, slice the cheeks from other olives.
Note
